The aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy.
Oryza sativa L.; drink development; physico-chemical; sensory
