Title:	Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.
Authors:	SILVA, J. B. da FELBERG, I. PANIZZI, M. C. C. SOO, Y. L PRUDENCIO, S. H.
Affiliation:	JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SOO YOUNG LEE, UNIVERSITY OF ILLINOIS; SANDRA HELENA PRUDENCIO, UEL.
Date Issued:	2010
Citation:	Brazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010.
Description:	The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.
Thesagro:	Soja Tecnologia de alimento Nutrição humana Alimento vegetal Leite de soja
NAL Thesaurus:	Soybeans Isoflavones Food technology Food and Human Nutrition Soymilk
Keywords:	Isoflavona Quantitative descriptive analysis
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPSO)