Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

Abstract

a b s t r a c tThe objective of this study was to develop a dessert that contains soy protein (SP) (1%, 2%, 3%) and guava juice (GJ) (22%, 27%, 32%) using Response Surface Methodology (RSM) as the optimisation technique. Water activity, physical stability, colour, acidity, pH, iron, and carotenoid contents were analysed. Affective tests were performed to determine the degree of liking of colour, creaminess, and acceptability. The results showed that GJ increased the values of redness, hue angle, chromaticity, acidity, and carotenoid content, while SP reduced water activity. Optimisation suggested a dessert containing 32% GJ and 1.17% SP as the best proportion of these components. This sample was considered a source of fibres, ascorbic acid, copper, and iron and garnered scores above the level of 'slightly liked' for sensory attributes. Moreover, RSM was shown to be an adequate approach for modelling the physicochemical parameters and the degree of liking of creaminess of desserts.

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

“…The flavours are commonly being referred to as Bbeany^and with certain astringency and bitter taste notes (Chambers et al 2006;Da Silva et al 2012). Several authors have tried to solve these flavour drawbacks using different approaches such as developing soy varieties with lower lipoxygenase or A-saponins content (Yuang and Chang 2007;Takada et al 2013), modifying process conditions (Endo et al 2004;Suppavorasatit et al 2013) or trying to mask the undesirable flavour by adding flavouring or other ingredients such as fruit juices, chocolate syrup, cocoa powder or coffee (Potter et al 2007;Yuang and Chang 2007;Deshpande et al 2008;Felberg et al 2010;Granato et al 2010). In addition some authors have described the texture of soy-based products as chalky, dry or oily (N' Kouka et al 2004;Potter et al 2007) and some of them have proposed the use of different stabilizers, such a gelatine, pectin or gum acacia, to mask the texture defects cited (Mepha et al 2006;Potter et al 2007).…”

“…Due to importance of flavour in food acceptance, most of research related to formulation of new soy products have been focussed in optimizing their flavour without considering the possible role of other sensory attributes (Deshpande et al 2008;Felberg et al 2010;Granato et al 2010, Chattopadhyay et al 2013. In a previous work about acceptance optimization of citrus flavoured soy-based dessert, Arancibia et al (2013a), showed that despite the importance of citrus flavour intensity and taste attributes (acidity, sweetness and bitterness), the particular consistency preferences of each consumer influenced the product acceptance.…”

Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology

“…In accordance with Bas and Boyaci (2007), Granato et al (2010a), Cruz et al (2010) and Peña et al (2014), RSM is a powerful mathematical technique based on regression analysis used to develop and improve (optimize) products and processes that have two or more factors that influence the response. RSM has been widely used by food companies to develop food products as well as to analyze, model and optimize processes (Granato et al 2010b, Liu et al 2012, Delgado et al 2012, Ellendersen et al 2012.…”

The effect of addition of different concentrations of sugar and honey in physical, chemical and sensory parameters of low-fat frozen yogurt.

“…Os resultados foram analisados por meio do programa Statistica (Statsoft) versão 8.0 de acordo com Granato (2010).…”