Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

Food Science and Technology (Campinas)

Daniel Granato¹  Maria Lucia Masson¹  Jéssica Caroline Bigaski Ribeiro² 

[1] ,Universidade Federal do Paraná Programa de Pós-graduação em Engenharia de Alimentos Curitiba PR ,Brasil

关键词: fructooligosaccharides;    functional foods;    soy-based desserts;    acceptability;    stability;    fruit juices;    fruto-oligossacarídeos;    alimentos funcionais;    sobremesas à base de soja;    aceitabilidade;    estabilidade;    sucos de frutas;   

DOI  :  10.1590/S0101-20612012005000004

来源: SciELO

【 摘 要 】

The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage indicating adequate physical stability of the emulsion process. Samples F2 (25% PFJ, and 3.0% SP), F4 (35% PFJ, and 3.0% SP), and F5 (30% PFJ, and 2.5% SP) presented mean hedonic scores above 'slightly liked' for all sensory attributes. The acceptance index of samples varied from 62.50 to 88% showing the great sensory potential of such products.

【 授权许可】

CC BY   
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