Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice
Daniel Granato, Maria Lúcia Masson, Jéssica Caroline Bigaski Ribeiro
Food Science and Technology
Abstract
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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
sample F3 presented WHC index of 94.8%
“Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%;”
samples F2, F4, and F5 presented mean hedonic scores above 'slightly liked' for all sensory attributes
“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.”
soy-based dessert developed with Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ)
“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)...”