Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics

The objective of the research was to relate the physical and chemical characteristics of soymilk plain beverages to its sensory acceptance. Five commercial products and a new product formulated based on the less accepted sample were used. The overall acceptance was evaluated by 102 assessors using a...

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Detalhes bibliográficos
Autores: Terhaag,Marcela Moreira, Almeida,Mariana Bortholazzi, Benassi,Marta de Toledo
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:Brasil
Recursos:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612013000200026
Acesso em linha:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200026
Access Level:acceso abierto
Palavra-chave:viscosity
vanilla flavor
color
consumer segmentation
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spelling Soymilk plain beverages: correlation between acceptability and physical and chemical characteristicsviscosityvanilla flavorcolorconsumer segmentationThe objective of the research was to relate the physical and chemical characteristics of soymilk plain beverages to its sensory acceptance. Five commercial products and a new product formulated based on the less accepted sample were used. The overall acceptance was evaluated by 102 assessors using a 10-point hybrid hedonic scale. The hedonic scores ranged from 3.8 (sample E) to 7.0 (A). Most assessors (55%) preferred sample A, which was viscous (26.6 cp), dark (L* = 77.7), and slightly acidic (pH = 6.6). Sample C, which had lower solid content and higher acidity, was preferred by 29% of the assessors. These two beverages showed the greatest commercial potential of the products analyzed. The least-accepted sample (E), preferred by 8% of the assessors, had a lighter color (L* = 96.8), lower viscosity (13.5 cp), higher lipid content (2.2 g/100 g), and less protein (1.68 g/100 g) than the other products evaluated. A reformulation of the least preferred product (E) with the addition of maltodextrin and also vanilla and milk flavors increased its acceptance, yielding an average score of 7.2. Overall, it was observed that a soymilk plain beverage with higher viscosity, darker color, and higher protein content best meets consumer expectations.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200026Food Science and Technology v.33 n.2 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000052info:eu-repo/semantics/openAccessengTerhaag,Marcela MoreiraAlmeida,Mariana BortholazziBenassi,Marta de Toledo2013-06-14T00:00:00Zoai:scielo:S0101-20612013000200026Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-06-14T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
title Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
spellingShingle Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
Terhaag,Marcela Moreira
viscosity
vanilla flavor
color
consumer segmentation
title_short Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
title_full Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
title_fullStr Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
title_full_unstemmed Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
title_sort Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
dc.creator.none.fl_str_mv Terhaag,Marcela Moreira
Almeida,Mariana Bortholazzi
Benassi,Marta de Toledo
author Terhaag,Marcela Moreira
author_facet Terhaag,Marcela Moreira
Almeida,Mariana Bortholazzi
Benassi,Marta de Toledo
author_role author
author2 Almeida,Mariana Bortholazzi
Benassi,Marta de Toledo
author2_role author
author
dc.subject.por.fl_str_mv viscosity
vanilla flavor
color
consumer segmentation
topic viscosity
vanilla flavor
color
consumer segmentation
description The objective of the research was to relate the physical and chemical characteristics of soymilk plain beverages to its sensory acceptance. Five commercial products and a new product formulated based on the less accepted sample were used. The overall acceptance was evaluated by 102 assessors using a 10-point hybrid hedonic scale. The hedonic scores ranged from 3.8 (sample E) to 7.0 (A). Most assessors (55%) preferred sample A, which was viscous (26.6 cp), dark (L* = 77.7), and slightly acidic (pH = 6.6). Sample C, which had lower solid content and higher acidity, was preferred by 29% of the assessors. These two beverages showed the greatest commercial potential of the products analyzed. The least-accepted sample (E), preferred by 8% of the assessors, had a lighter color (L* = 96.8), lower viscosity (13.5 cp), higher lipid content (2.2 g/100 g), and less protein (1.68 g/100 g) than the other products evaluated. A reformulation of the least preferred product (E) with the addition of maltodextrin and also vanilla and milk flavors increased its acceptance, yielding an average score of 7.2. Overall, it was observed that a soymilk plain beverage with higher viscosity, darker color, and higher protein content best meets consumer expectations.
publishDate 2013
dc.date.none.fl_str_mv 2013-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200026
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200026
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013005000052
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 n.2 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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