Figure 2. Average acceptance^§ scores (mean for the nine fermented soymilk formulations and two central point repetitions, containing different percentages of sucrose, coffee, and soy hull. 1:15% sugar, 1% hull and 0.5% coffee; 2: 15% sugar, 3% hull and 0.5% coffee; 3: 10% sugar, 1% hull and 0.5% coffee; 4: 12.5% sugar, 2% hull and 1% coffee; 5: 12.5% sugar, 2% hull and 1% coffee; 6: 12.5% sugar, 2% hull and 1% coffee; 7: 10% sugar, 3% hull and 0.5% coffee; 8: 15% sugar, 1% hull and 1.5% coffee; 9: 15% sugar, 3% hull and 1.5% coffee; 10: 10% sugar, 1% hull and 1.5%; 11: 10% sugar, 3% hull and 1.5%. Different letters over the bars indicate significant difference by Fisher´s test (p ≤ 0.05) § 1 = disliked extremely; 5 = nor liked neither disliked; 9 = liked extremely. Mean ± SD

From

Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation

Giselle Duarte, Ilana Felberg, Veronica Calado, Juliana DePaula, Monalisa S. C. de Jesus, Rosires Deliza, Marco Antonio L. Miguel, Adriana Farah

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