TY - JOUR
T1 - First sensory analysis of soybean drinks made from commercial grain grown in Mexico
AU - López-Fernández, Mónica
AU - Castillo-Ruíz, Octelina
AU - Gill-Langarica, Homar Rene
N1 - Publisher Copyright:
© 2022 Authors. All rights reserved.
PY - 2022
Y1 - 2022
N2 - In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.
AB - In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.
KW - Beany flavour
KW - descriptive analysis
KW - lipoxygenase
KW - soymilk
UR - http://www.scopus.com/inward/record.url?scp=85146224404&partnerID=8YFLogxK
U2 - 10.17221/153/2021-CJFS
DO - 10.17221/153/2021-CJFS
M3 - Artículo
AN - SCOPUS:85146224404
SN - 1212-1800
VL - 40
SP - 400
EP - 406
JO - Czech Journal of Food Sciences
JF - Czech Journal of Food Sciences
IS - 5
ER -