Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354691
Type: Artigo
Title: Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques
Author: Mondragón‐Bernal, Olga
Rodrigues, Maria Isabel
Bolini, Helena Maria André
Maugeri, Francisco
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
Subject: Otimização
Country: Estados Unidos
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1111/j.1745-459X.2009.00265.x
Address: https://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-459X.2009.00265.x
Date Issue: 2010
Appears in Collections:FEA - Artigos e Outros Documentos

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