<b>Analysis of the preference of preparations with derivatives of soy and milk of xow in the city of Maringá/PR - 2006</b> - DOI: 10.4025/cienccuidsaude.v7i0.6555

Abstract

Soybean is considered a functional food because, in addition to its basic nutritional functions, it produces beneficial health effects and may replace “regular” milk (predominantly cow’s milk) in case when there are intolerances and/or allergies. This study aimed to verify the acceptance of dishes prepared with cow’s milk and with water-soluble soybean extract. The sample was composed of 27 adults untrained to perform the sensory analysis using the Hedonic Scale Test (“I disliked it very much” to “I liked it very much”). Culinary preparations with dairy products, denominated “conventional”, and with soy products, denominated “modified”, were selected (five sweet ones and five savory ones). The conventional preparations had their composition altered (removal of cow’s milk, condensed milk and cream, and the addition of water-soluble soybean extract, soy milk cream and condensed soy milk) and were tested in the Dietary Technique Laboratory. The result of the sensory analysis shows that no preparation presented significant differences (p>0.05) between the conventional and the modified ones. This demonstrates that replacing dairy products with soy products in home-made preparations, whether sweet or savory, may be a solution for children who are allergic to lactose and / or have intolerance to it.