The purpose of this study was to prepare and evaluate the acceptability of a mixed hydrosoluble soybean extract (EHS) and mulberry juice (SA) drink. The drinks, made with different proportions of EHS and SA (1:1, 1:1.5 and 1:2 w/w) and different concentrations of soluble solids (10, 12 and 14 °Brix), were analyzed by a sensory evaluation and the results submitted to an analysis of variance and regression. The different proportions of EHS and SA interfered in the beverage aroma and appearance, but there was no direct relationship between these proportions and acceptability of the attributes. However, the soluble solids content affected the taste and overall impression. The preference of the panellists, both with respect to flavour and overall impression, was for the sweeter drinks, and there was a direct relationship between the sugar content and acceptance. All the beverages were approved by the panellists.
Non alcoholic beverage; Sensory analysis; Hedonic scale
