摘要
Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. The soymilks from conventional and specialty Brazilian soybean cultivars were compared regarding the composition and consumer acceptance. There were significant differences on the protein, oil, sugars, isoflavones, presence of anti-nutritional factors (phytate and trypsin inhibitor activity) and NSI (nitrogen solubility index) among cultivars and soymilks and for sensory acceptance of soymilks. The preference mapping and cluster analysis identified three different segments of consumers. The soymilk from the conventional cultivar BRS284 achieved higher and similar acceptance score for the three consumer’s segments while the lipoxygenase free cultivars (BRS213 and BRS257) and specialty cultivar BRS216 showed higher score for two segments of consumers. The sensory evaluation of soymilk from different soybean cultivars could improve consumer uptake.
Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. The soymilks from conventional and specialty Brazilian soybean cultivars were compared regarding the composition and consumer acceptance. There were significant differences on the protein, oil, sugars, isoflavones, presence of anti-nutritional factors (phytate and trypsin inhibitor activity) and NSI (nitrogen solubility index) among cultivars and soymilks and for sensory acceptance of soymilks. The preference mapping and cluster analysis identified three different segments of consumers. The soymilk from the conventional cultivar BRS284 achieved higher and similar acceptance score for the three consumer’s segments while the lipoxygenase free cultivars (BRS213 and BRS257) and specialty cultivar BRS216 showed higher score for two segments of consumers. The sensory evaluation of soymilk from different soybean cultivars could improve consumer uptake.
