Optimization of Synbiotic Fermented Food From Hydrosoluble Soy Extract Applying Experimental Design and Sensory Analysis Techniques

Abstract

In this work, a synbiotic food from hydrosoluble soy extract was developed and tested. Food products made from soymilk have frequently been rejected because of their peculiar leguminous flavor. Although lactic fermentation promotes an improvement in final flavor, Bifidobacterium produces acetic acid, which renders off flavor in the product. To improve sensory features of soymilk's synbiotic beverage, 16 flavor compounds were evaluated by preliminary affective tests using hedonic scale. The ideal sweetness and flavor were optimized using experimental design and just‐about‐right scale. Sucrose concentration presented the highest significant effect (P ≤ 0.05). Products with higher sucrose contents (9.0–11.2 g/100 mL) and 0.08–0.16 g/100 mL of flavoring presented ideal sweetness. For ideal flavor, 11 g/100 mL sucrose content or higher with any amount of flavoring was considered ideal. In conclusion, predictive models for responses with respect to the ideal flavor and sweetness, overall acceptance and purchasing attitude of a soymilk symbiotic food were obtained and validated, with highly accepted and positive purchase intent (70%) by target public. PRACTICAL APPLICATIONS The use of the just‐about‐right scale in sensory test is employed to measure the ideal amount of a determined compound that should be added to promote greater acceptance and preference according to the taste panel. Given that the sensory tests for the choice of the ideal are carried out in a linear manner and with one variable at a time, the present study has innovated in the application of the just‐about‐right scale, simultaneously evaluating two aspects of the ideal (sweetness and flavor) with a central composite rotatable design experimental design, and using the response surface methodology applied in the optimization of soymilk's symbiotic food. Predictive models for responses could be obtained to different sensorial optimizations in food researches.

Incorporation of soybean by‐product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

“…A possible explanation for the acceptability scores obtained in the present study may be related to the fact that volunteers were not used to regularly consume soy‐based products, particularly fermented soy products. Studies reveal that besides lactic acid fermentation, supplementation with sugars (sucrose, glucose, and lactose) and the incorporation of fruit pulps may contribute to an increased acceptability of soy‐based products . Indeed, the preliminary studies of our research group suggest that the addition of fruit pulps (guava and mango) might increase the acceptability scores of soy yoghurts.…”

“…Studies reveal that besides lactic acid fermentation, supplementation with sugars (sucrose, glucose, and lactose) and the incorporation of fruit pulps may contribute to an increased acceptability of soy-based products. 1,44,45 Indeed, the preliminary studies of our research group suggest that the addition of fruit pulps (guava and mango) might increase the acceptability scores of soy yoghurts.…”

Multivariate Approaches for Optimization of the Acceptance: Optimization of a Brazilian Cerrado Fruit Jam Using Mixture Design and Parallel Factor Analysis

“…Mixture design and RSM have been extensively and successfully applied by several authors to determine the optimum formulation for a food product while evaluating sensory or physicochemical attributes (Acosta et al 2008;Deshpande et al 2008;Marchi et al 2009;Felberg et al 2010;Granato et al 2010;Monaco et al 2010;Mondragón-Bernal et al 2010;Soukoulis and Tzia 2010;Karaman et al 2011;Arcia et al 2011;Dooley et al 2012;Nikzade et al 2012;Youn and Chung 2012).…”

Development of a Soy-Based Synbiotic Beverage

“…The addition of sucrose to soy-based fermented foods was also studied by some authors, who reported a better sensorial acceptance as well as positive changes to the product, including a more pronounced decrease in pH, lower syneresis and increased viability of bifidobacteria [11,12].…”