Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase‐Free and Normal Soybeans

Torres-Penaranda, Ana Victoria; Reitmeier, Cheryll A.; Wilson, Lester A.; Fehr, W. R.; Narvel, James M.

doi:10.1111/j.1365-2621.1998.tb15860.x

Cited by 72 publications

(70 citation statements)

References 22 publications

(21 reference statements)

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“…Despite the emphasis in the literature placed on the rejection of soy beverages due to flavor (TORRES-PENARANDA; REITMEIER, 2001;TORRES-PENARANDA et al, 1998;POTTER et al, 2007;BEHRENS;SILVA, 2004), the aftertaste was reported as the least desirable characteristic (20 and 11% of cases, respectively) only for beverages B and C (Table 3). The attribute flavor was mainly reported as positive for beverages A, B, C, and D. Flavor was reported as a negative characteristic only for sample E (70 and 17% reported its flavor and salty taste, respectively) (Table 3).…”

Section: Acceptance Of Commercial Beveragesmentioning

confidence: 99%

“…The samples were placed in an accessory determined by the Tukey test (at 5% significance level). Internal preference mapping was obtained for the overall acceptability data matrix by SENSTOOLS 2.3.28 software package (OP&P PRODUCT RESEARCH, 1995-1998. The preference space was defined using the Multidimensional Scaling technique associated with Hierarchical Cluster Analysis (OLIVEIRA et al, 2004).…”

Section: Physical and Chemical Analysesmentioning

confidence: 99%

“…The typical flavors of the products (related to compounds of the grain or formed during processing) are generally considered unpleasant, which is a major barrier to their direct consumption (BEHRENS;SILVA, 2004;TORRES-PENARANDA et al, 1998;TORRES-PENARANDA;REITMEIER, 2001). Soy beverages can be directly obtained by aqueous extraction of the whole grain or by adding water to suspensions of isolated soy protein and soybean oil (SOYFOODS..., 2006).…”

Section: Introductionmentioning

confidence: 99%

“…The development of soy-based products, spurred by their nutritional profile, low cost, and good functional properties, has increasingly constituted an important part in the Western diet (ISANGA;ZHANG, 2008;MESSINA;MESSINA, 2000;POTTER et al, 2007;SHAMSUDDIN, 2002;TORRES-PENARANDA;REITMEIER, 2001). …”

Section: Introductionmentioning

confidence: 99%

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

2013

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Section: Acceptance Of Commercial Beveragesmentioning

confidence: 99%

Section: Physical and Chemical Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

2013

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“…Em outro estudo com SC e SCLL para obtenção de extratos de soja de TORRES-PENARANDA et al 19 , foi verificada, nos extratos de soja obtidos de SCLL, menor intensidade para o sabor de "feijão cru", pelos provadores americanos do que pelos chineses quando comparados ao extrato de soja obtido de SC, ao passo que os japoneses não encontraram diferença alguma entre ambos os extratos.…”

Section: Avaliação Sensorialunclassified

Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase

Ciabotti¹,

Barcelos²,

Pinheiro³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoO objetivo deste trabalho foi selecionar o processo de obtenção de extrato de soja e respectivo tofu, obtidos com a soja comum (BRS 133), soja comum submetida ao processo de branqueamento (BRS 133) e soja comum livre de lipoxigenase (BRS 213), verificando a influência do branqueamento dos grãos de soja comum, anterior à sua maceração, nas características sensoriais e físicas destes produtos. O processamento térmico (branqueamento dos grãos) a que a soja comum foi submetida mostrou-se imprescindível para tornar o "sabor" do extrato de soja mais agradável ao paladar dos provadores, não interferindo na sua aparência e nem na cor, tendo sempre como referência a soja livre de lipoxigenase, porém o branqueamento, por sua vez, depreciou não só o "sabor", mas também a "textura" e a "aparência" dos respectivos tofus, mostrando-se indiferente para o aspecto sensorial "cor". Na avaliação pelo método instrumental da cor e da textura dos tofus obtidos de soja comum branqueada houve diferenças significativas. Palavras-chave: branqueamento; sabor; textura; aparência; cor. AbstractThe overall objective of this study was to select a process for producing soybean milk and curd (tofu) that results in a pleasant-tasting product. The specific objective was to ascertain how bleaching and nonbleaching of conventional soybeans, prior to soaking, affects the physical and sensorial characteristics of the soymilk and tofu, and to compare the color, taste, appearance and texture of soymilk and tofu obtained from unbleached soybeans (BRS 133 cultivar), from bleached soybeans (BRS 133 cultivar), and from lipoxygenase-free soybeans (BRS 213 cultivar). The bleaching process was found to be indispensable to enhance the flavor of soybean milk. Bleaching did not affect the appearance or color of soybean milk in comparison with lipoxygenase-free soybean milk, but the used of bleached soybeans negatively affected the flavor, texture and appearance of tofu, although its color was not affected. Keywords: bleaching; flavor; texture; appearance; color.Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase IntroduçãoDentro da versatilidade da soja [Glycine max (L.) Merrill] no campo da indústria de alimentos, são conhecidos e comercializados, além da soja em grãos, farinha de soja, concentrados e isolados de soja, soja texturizada, alimentos fermentados como miso, shoyo, tempeh, e ainda, o extrato de soja ou leite de soja (soymilk), comercializado em vários sabores. Desse extrato, fabrica-se o tofu, além de outros produtos.O tofu é o produto obtido da precipitação das proteínas, pela adição de coagulante, dentre os utilizados tem-se o glucona--lactona, ou outros, produzindo um gel resultante da formação de uma rede protéica com retenção de água, lipídeos e outros constituintes. Sua textura é lisa, macia e elástica 21 , sendo importante fonte de proteína, minerais e vitaminas, ao mesmo tempo em que apresenta baixa proporção de gorduras satura...

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Flavor and Sensory Characteristics of Vegetables

Ong

Liu

2010

Handbook of Vegetables and Vegetable Processing

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Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase‐Free and Normal Soybeans

Cited by 72 publications

References 22 publications

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

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

Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase

Flavor and Sensory Characteristics of Vegetables

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