Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability

Abstract

Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics and consumer acceptability of three types of commercial and two types of laboratory-developed soy milk. A total of 20 sensory attributes of the five different soy milk samples, including appearance, smell (odor), taste, flavor, and mouthfeel (texture), were developed. The soy milk samples were evaluated by 100 consumers based on their overall acceptance, appearance, color, smell (odor), taste, flavor, mouthfeel (texture), goso flavor (nuttiness), sweetness, repeated use, and recommendation. One-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least square regression (PLSR) were used to perform the statistical analyses. The SM_D sample generally showed the highest scores for overall liking, flavor, taste, mouthfeel, sweetness, repeated consumption, and recommendation among all the consumer samples tested. Consumers preferred sweet, goso (nuttiness), roasted soybean, and cooked soybean (nuttiness) attributes but not grayness, raw soybean flavor, or mouthfeel. Sweetness was closely related to goso (nuttiness) odor and roasted soybean odor and flavor based on partial least square regression (PLSR) analysis. Determination of the sensory attributes and consumer acceptance of soymilk provides insight into consumer needs and desires along with basic data to facilitate the expansion of the consumer market.

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

“…The soy sample was associated with beany, nutty, and cooked carrot. Beany and nutty are flavor attributes that have been associated with soy (Ju et al, 2021; Vara‐Ubol et al, 2004). Overall, the soy, hemp, and pea added unexpected flavors to the soup, as well as mouthcoating, astringency and an aftertaste.…”

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

“…Soymilk is obtained from soybean through complex processes. Soymilk contains different proportions of nutritional components present in soybean (Ju et al., 2021 ). In recent years, soymilk has become popular because of its rich nutritional value and health benefits.…”

Consumers’ Intention to Purchase Functional Non-Dairy Milk and Gender-Based Market Segmentation

“…However, some Thai consumers cannot drink dairy milk products because they are lactose intolerant, while others might have a cholesterol problem or be allergic to milk protein [12]. For instance, functional non-dairy milk, such as soymilk, contains the component of isoflavones, which reduces cardiovascular disease and lowers low-density lipoprotein (LDL) and cholesterol [13]. Dairy milk can increase the diet's saturated fat, calorie, and cholesterol content in the long-term, leading to an increased risk of obesity, heart disease, and type 2 diabetes [11,14].…”