Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk

Abstract

The soybean seed chemical quality traits (including protein content, oil content, fatty acid composition, isoflavone content, and protein subunits), soymilk chemical character (soluble solid), and soymilk sensory attributes were evaluated among 70 genotypes to determine the correlation between seed chemical quality traits and soymilk sensory attributes. Six sensory parameters (i.e., soymilk aroma, smoothness in the mouth, thickness in the mouth, sweetness, colour and appearance, and overall acceptability) and a seven-point hedonic scale for each parameter were developed. Significant positive correlations were observed between overall acceptability and the other five evaluation parameters, suggesting that overall acceptability is an ideal parameter for evaluating soymilk flavour. The soymilk sensory attributes were significantly positively correlated with the characteristics of the glycinin (11S)/beta-conglycinin (7S) protein ratio, soluble solid, and oil content but negatively correlated with glycitein and protein content. Our results indicated that soymilk sensory attributes could be improved by selecting the desirable seed chemical quality traits in practical soybean breeding programs.

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

“…Among the non-dairy plant-based beverages, soy products are gaining importance due to their high-quality protein and positive effects on health. However, in order to increase the acceptability, several efforts have been made to reduce its displeasing, beany, or unpleasant flavor [48]. Unsaturated fatty acids and lipoxygenases are involved in the release of off-flavors in most of the plant-based beverages, which include soymilk [49].…”

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

“…Della Lucia et al (2016) observed that viscosity contributes to product acceptance, but here there was no correlation between these two variables. Ma et al (2015) correlated soybean seed chemical traits, soymilk character and soymilk sensory attributes among 70 genotypes, and they found that soymilk sensory attributes are positively correlated with glycinin/beta-conglycinin protein ratio, soluble solid and oil content, but negatively correlated with glycitein and protein content.…”

“…Bitter taste and rancid flavor is also a great limitation in utilizing soybean for beverage production (Ma et al, 2015;Nguyen et al, 2016). The use of flavoring, sweeteners, fruit pulps and other extracts, such as chocolate, is a technologically viable option for industries to mask that undesirable taste (Uliana et al, 2012).…”

Effects of drying and sterilization on the quality and shelf life of semimanufactured soybeans

“…As shown in Figure 2, the microbial load in the SM soybeans increased with the extension of storage both at 25 and 4 8C. When stored at 25 8C, the microbial load in the soybeans was 596 CFU/g at Day 90, which met the criteria as set in the national standard of GB 2711 (2003) Color is another important index to evaluate soymilk quality, because it affects the consumer acceptability (Ma et al, 2015). Generally, white and glossy color indicates good quality while dark or yellow color suggests poor quality of soymilk (Kwok, MacDougall, & Niranjan, 1999).…”

“…Color is another important index to evaluate soymilk quality, because it affects the consumer acceptability (Ma et al, ). Generally, white and glossy color indicates good quality while dark or yellow color suggests poor quality of soymilk (Kwok, MacDougall, & Niranjan, ).…”