Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing

Abstract

Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p<0.05). The F50 formulation showed superior scores for the attributes color, soy aroma, and softness. The intensity of soy taste did not differ between the formulations F40 and F50. There was an increase in the softness of tapioca with the addition of okara. The addition of okara to the tapioca formulations allowed us to obtain a product with its own characteristics such as color and softness, maintaining the overall quality close to the traditional tapioca.

Study on the relationship between raw material characteristics of soybean protein concentrate and textured vegetable protein quality

“…Sensory evaluation has been used as a valid tool for assessing the quality of food products, bringing predictive results on the acceptance of a product by consumers (Priulli et al, 2021). For TVP to replace meat in the daily diet, these products need to be accepted by the public in terms of their overall preferences.…”