Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology

Rheological behaviors of system were measured varying the concentration of sucrose (12–20 g), cocoa powder (0–4 g), and inulin (2–8 g) with fixed amount of starch and soymilk. The instrumental color based on the coordinate a* (redness), b*(yellowness), L* (lightness), C* (chromaticity), and h*(hue angle) were also analyzed. Sensory tests were done to assess what extent of rheological properties, visual color, and taste were accepted by the consumers. Response surface methodology was applied to optimize the rheological, chromatic, and sensory data. The consistency index (R² _adj =91%, p<0.01) and elasticity (R² _adj =97%, p<0.01) were related to the independent variables by quadratic model. The linear correlation between b* with hue angle (r=0.97) and chromaticity (r=0.98) were observed. Sensory analysis data showed that parameters differed significantly (p<0.05) with sensory acceptability coefficient (R² _adj =83%, p<0.01). Thus, response surface methodology used as an adequate approach for optimizing the dessert with best proportion of these components.