Immature soybean seeds as a vegetable or snack food: acceptability by American consumers |
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| Authors: | A. H. Simonne D. B. Weaver Cheng-i Wei |
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| Affiliation: | 1. Department of Nutrition and Food Science, Auburn University, 328 Spidle Hall, Auburn, AL 36849, USA;2. Department of Agronomy and Soils, Auburn University, 202 Funchess Hall, Auburn, AL 36849, USA;1. Campus Codó, Instituto Federal de Educação, Ciência e Tecnologia do Maranhão, Codó, MA 36693-000, Brazil;2. Centro de Ciências Biológicas e da Natureza, Universidade Federal de Acre, Rio Branco, AC 699205-900, Brazil;3. Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil;4. Centro Multidisciplinar de Barra, Universidade Federal do Oeste da Bahia, 47100-000 Barra, BA, Brazil;1. University of Liège – Gembloux Agro Bio-Tech, Analysis Quality and Risk Unit, Laboratory of Agro-food Quality and Safety, Passage des Déportés 2, 5030, Gembloux, Belgium;2. University of Liège – Gembloux Agro-Bio Tech, Applied Statistics, Computer Science and Modeling Unit, Passage des Déportés 2, 5030, Gembloux, Belgium;3. University of Liège, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animal & Health (FARAH), Food Science Department, Microbiology Section, Quartier Vallée 2, Avenue de Cureghem 10, B-4000, Liège, Belgium;4. University of Rwanda, College of Agriculture Animal Science and Veterinary Medicine, School of Food Science and Technology, Food Safety and Quality Management Department, Avenue de l''armée P.O. Box 3900, Kigali, Rwanda;1. Key Laboratory of Integrated Pest Management on Crops in Northwestern Loess Plateau, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Entomology, Texas A&M University, College Station, TX 77843, USA;3. Institute for Plant Genomics & Biotechnology, Texas A&M University, College Station, TX 77843, USA;4. Entomology Department, University of Kentucky, Lexington, KY 40546, USA |
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| Abstract: | Using American panelists, we examined the palatability of frozen immature soybean seeds (R6) and freeze-dried soybean snacks (FDSS) prepared from selected immature soybean genotypes (Hutcheson, NTCPR93-286, NTCPR93-1557 and Honey Brown). The frozen immature soybean seeds were evaluated in comparison with frozen peas [Pisum sativum (L.) sativum] and lima beans [Phaseolus lunatus (L.) lunatus], whereas the FDSS prototypes were evaluated based on their appearance and eating quality. Frozen immature soybean seeds were rated favorably compared to other legume products. The overall rank sum indexes (ORSI) for frozen peas, NTCPR93-286, Hutcheson, and lima beans were 4, 10, 10, and 16, respectively. Small ORSI values reflected higher consumer preference. The ORSI of the FDSS products were 13 for Hutcheson, 23 for NTCPR93-286, 24 for NTCPR93-1557, and 26 for Honey Brown. Although Hutcheson and NTCPR93-286 were among the top rated varieties, all FDSS used in this study showed a favorable rating in all attributes of eating quality. The result suggests that American consumers could accept the immature frozen soybean as a vegetable or FDSS. |
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| Keywords: | Immature soybean Palatability Snack food Consumer acceptance |
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