Published in Ingredients
Effect of soybean roasting on soymilk sensory properties

Chinese researchers have evaluated the changes in descriptive sensory properties and overall consumer acceptability of soymilk prepared from roasted soybeans and the results were published in the British Food Journal 120, (12): 2832-2842, 2018.

In total, 12 purposively selected post graduate students majoring in Food Science conducted descriptive sensory analysis after being trained for 18h in sensory analysis, while 75 untrained students conducted consumer acceptability test of soymilk prepared by roasting soybeans at a temperature of 110°C for 20, 40, 60, 80 and 100min and at 120°C for 20min. 

Results have revealed that roasting soybeans improved sensory properties by significantly (p<0.05) decreasing the objectionable green, beany flavours and increasing sweet taste, viscosity and roasted flavour. Furthermore, results from the principal component analysis revealed that aroma and sweet taste were the most critical sensory attributes. In addition, it was found out that soymilk samples prepared by roasting soybeans at 110°C for 40 and 60min and at 120°C for 20min were significantly more acceptable than the control soymilk. 

The participants in this study were from one locality and predominantly soybean consuming community and therefore there is need to conduct the study in a different locality in order to validate the study findings. 

The study can be used as a guide for connecting the food processers with the external world of consumption.

For the first time, the study findings have demonstrated that controlled soybean roasting can be a useful strategy for improving soymilk sensory properties and consumer acceptability. The findings in this study can be usefully used in the quality control of soy bean-based products.

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