Preference Mapping of Soymilk with Different U.S. Consumers

This study determined and compared drivers of liking for unflavored soymilk with different U.S. consumer groups. A highly trained panel documented appearance, mouthfeel and flavor attributes of 26 commercial soymilks. Twelve representative soymilks were then selected for evaluation by consumers from 3 age/cultural categories (n = 75 each category; Caucasian/African American females aged 18 to 30 y; Asian females aged 18 to 30 y; Caucasian/African American females aged 40 to 64 y). Consumers evaluated overall liking and liking and intensity of specific attributes. Results were evaluated by analysis of variance, followed by internal and external preference mapping. Age had no effect on overall liking, while ethnicity did (Caucasian/African American compared with Asian; P < 0.05). Caucasians/African Americans differentiated soymilks more than Asians and assigned a wider range of liking scores than Asians (2.1 to 7.2 compared with 4.0 to 6.1). Three consumer clusters were identified. Sweet taste with vanilla/vanillin and sweet aromatic flavors and higher viscosity were preferred by most consumers and differences between consumer clusters were primarily in drivers of dislike. Drivers of dislike were not identified for Cluster 1 consumers while Clusters 2 and 3 consumers (n = 84, n = 80) disliked beany, green/grassy and meaty/brothy flavors and astringency. Cluster 3 (n = 80) consumers scored all soymilks higher in liking (P < 0.05) than Cluster 2 consumers, and were willing to overlook disliked attributes with the addition of sweet taste, whereas the Cluster 2 consumers were not. These findings can be utilized to produce soymilks with attributes that are well liked by target consumers and to tailor attributes for segments of the population that have not yet been accommodated.     

PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FLAVORED SOYMILK DURING REFRIGERATION STORAGE1

The goal of this study was to investigate changes in physicochemical, microbiological, and sensory properties of flavored soymilk under refrigeration storage. The soymilk contained 85.7% moisture, 10.5% carbohydrates+ash, 2.2%protein, and 1.6% fat. Sensory analysis showed that chocolate and almond flavorings improved the aroma ofsoymilks (P < 0.05). Addition of gum partially masked the beany flavor and off‐flavor. All the soymilks had less than 10 CFU/mL of total aerobic, coliform, and E. coli counts. After one month's storage, TBARS decreased by about 20% (P < 0.05). All soymilk samples exhibited a pseudoplastic flow, and addition of 0.05% iota‐carrageenan increased their viscosity and shear stress (P < 0.05). Overall, flavored soymilks had improved desirable attributes and reduced undesirable characteristics over plain soymilk, and all were stable for one month at refrigeration condition.     

COMPARISON OF PUDDING, SOUP AND CUSTARD PREPARED FROM SOYMILK OR LOWFAT MILK

Soymilk (4% and 6% solids) was substituted for lowfat milk in chocolate pudding, tomato soup and baked egg custard. The substitution of soymilk produced a less viscous pudding that was darker in color and less sweet than that made with lowfat milk. Pudding prepared with 6% solids soymilk was also less smooth than the control. In tomato soup, soymilk increased viscosity and produced a lighter color product with a less intense tomato flavor than soup made with lowfat milk. Baked custard prepared with soymilk was less smooth, darker in color and less sweet. All products were judged to have less characteristic flavors than controls.     

豆浆制备过程中大豆脂肪氧化酶的抑制与豆腥味量的关系

探讨大豆加工制备豆浆的过程中,有效抑制大豆脂肪氧化酶对降低豆腥味量的影响,为生产低含量豆腥味的豆浆提供理论与技术支持.通过抑制大豆脂肪氧化酶实验,即热水研磨大豆、热处理或化学处理大豆原料后再沸水研磨、大豆脱皮后隔氧研磨,对得到的豆浆样品采用静态顶空气相色谱质谱法测定13种豆腥味物质,比较定量数据获得最佳抑制脂肪氧化酶的...     

Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture

Two experiments were conducted to study the consumer acceptability attributes of conjugated linoleic acid (CLA)-enriched milk and cheese from cows grazing on pasture. In experiment 1, 15 cows were fed either a diet containing 51% alfalfa hay plus corn silage and 49% concentrate [total mixed ration (TMR)], were grazed on pasture, or were grazed on pasture and received 3.2 kg/d of a grain mix. The grain mix contained 75% full-fat extruded soybeans (FFES), 10% corn, 10% beet pulp, and 5% molasses. During the final 3 wk of the 6-wk experiment, milk was evaluated for sensory attributes. In experiment 2, 18 cows were fed similar diets as in experiment 1, except replacing the group of cows grazed on pasture and receiving the grain mix was a group of cows grazed on pasture and receiving 2.5 kg/d per cow of the FFES; Cheddar cheese was manufactured from milk. Average CLA contents (g/100 g of fatty acid methyl esters) were 0.52, 1.63, and 1.69 in milk and 0.47, 1.47, and 1.46 in cheese from cows fed a TMR, grazed on pasture, and grazed on pasture and fed the grain mix, respectively. An open and trained panel evaluated CLA-enriched milk for mouth-feel, color, flavor, and quality and evaluated cheese for color, flavor, texture, and quality. Open and trained panel evaluations of milk and cheese showed no differences among treatments for any of the attributes, except that the trained panel detected a more barny flavor in milk from cows grazing pasture compared with milk from cows fed the TMR only. Results suggest that consumer acceptability attributes of CLA-enriched milk and cheese from cows grazing pasture is similar to those of milk and cheese with low levels of CLA.     

CHANGES IN SOYMILK QUALITY AS A FUNCTION OF COMPOSITION AND STORAGE

ABSTRACT

Three soymilk products formulated with different concentrations of fat, sugar and starch were evaluated for changes in their physical properties and volatiles profile over time (3 months) under different temperatures (4, 22 and 38C) of storage. Samples were tested for pH, color, viscosity and volatile flavor changes. The pH and color of the soymilks decreased significantly during the first month of storage and then remained stable over time. Color and viscosity of the soymilk products were affected by both the soymilk composition and storage treatment. The high‐fat soymilk sample (product C) had the whitest color (lower ΔE) and the lowest viscosity. Storage at 38C negatively affected the color. The viscosities of the soymilk products stored at 4C were the lowest among the treatments. The major volatiles identified in all soymilk products were hexanal, heptanal, octanal, nonanal, hexanol, 1‐octen‐3‐ol, benzaldehyde, 2‐pentyl furan and 2‐ethyl furan. The intensities of the volatile compounds in the soymilk products increased during the first weeks of storage, particularly when stored at 38C. The intensities, however, decreased gradually over time. Among the three formulated soymilk products, the sweetened sample (product B) gave the lowest flavor intensities under all three temperatures of storage. Overall, storage at 4C and addition of sugar preserve best the soymilk quality.

PRACTICAL APPLICATIONS

Soy products are well appreciated for their nutritional and potential health benefits. Soy beverage consumption is increasing among North American consumers because of improvements in soy beverage quality and processing technologies. There is, however, a demand for new value‐added soy‐based drinks with improved “functional” (health‐benefiting) properties. Soy beverage could be an excellent carrier for “functional” or “nutritive” ingredients such as minerals, vitamins and omega 3 oils; however, addition of such ingredients may affect the stability of the product and requires the development appropriate of technologies for their incorporation. Results from this project provide new knowledge on the storage stability and quality of three different soy product formulations. The information could be useful in the establishment of optimal conditions for processing of functional soy beverages, for use by the food industry.

     

Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates

The objectives of this study were to identify and compare the composition, flavor, and volatile components of serum protein concentrate (SPC) and whey protein concentrate (WPC) containing about 34% protein made from the same milk to each other and to commercial 34% WPC from 6 different factories. The SPC and WPC were manufactured in triplicate with each pair of serum and traditional whey protein manufactured from the same lot of milk. At each replication, SPC and WPC were spray dried (SD) and freeze dried (FD) to determine the effect of the heat used in spray drying on sensory properties. A trained sensory panel documented the sensory profiles of rehydrated SD or FD powders. Volatile components were extracted by solid-phase microextraction (SPME) and solvent extraction followed by solvent-assisted flavor evaporation (SAFE) with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Whey protein concentrates had higher fat content, calcium, and glycomacropeptide content than SPC. Color differences (Hunter L, a, b) were not evident between SPC and WPC powders, but when rehydrated, SPC solutions were clear, whereas WPC solutions were cloudy. No consistent differences were documented in sensory profiles of SD and FD SPC and WPC. The SD WPC had low but distinct buttery (diacetyl) and cardboard flavors, whereas the SD SPC did not. Sensory profiles of both rehydrated SD products were bland and lower in overall aroma and cardboard flavor compared with the commercial WPC. Twenty-nine aroma impact compounds were identified in the SPC and WPC. Lipid and protein oxidation products were present in both products. The SPC and WPC manufactured in this study had lower total volatiles and lower concentrations of many lipid oxidation compounds when compared with commercial WPC. Our results suggest that when SPC and WPC are manufactured under controlled conditions in a similar manner from the same milk using the same ultrafiltration equipment, there are few sensory differences but distinct compositional and physical property differences that may influence functionality. Furthermore, flavor (sensory and instrumental) properties of both pilot-scale manufactured protein powders were different from commercial powders suggesting the role of other influencing factors (e.g., milk supply, processing equipment, sanitation).     

Flavor Profiles of 17 Species of North Atlantic Fish

A modified traditional Flavor Profile? method was used by a trained panel to develop sensory profiles of the cooked muscle of 17 species of North Atlantic fish. Species were characterized for aroma and flavor total intensity, amplitude, order and intensity of character notes, and aftertaste. This information provides a data base for grouping species according to similarities in their characteristics. Flavor data were analyzed by cluster procedures and revealed four distinct groupings characterized by: (1) less than moderate total flavor intensity with a shellfish note; (2) less than moderate total flavor intensity with an earthy note; (3) a moderate flavor intensity with fish oil, gamey and sour notes; (4) high total flavor intensity with fish oil, sour, and stronger gamey notes.