TY - JOUR
T1 - Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice
AU - Granato, Daniel
AU - Masson, Maria Lucia
AU - Ribeiro, Jéssica Caroline Bigaski
PY - 2012/3
Y1 - 2012/3
N2 - 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.
AB - 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.
KW - Acceptability
KW - Fructooligosaccharides
KW - Fruit juices
KW - Functional foods
KW - Soy-based desserts
KW - Stability
UR - http://www.scopus.com/inward/record.url?scp=84930479435&partnerID=8YFLogxK
U2 - 10.1590/S0101-20612012005000004
DO - 10.1590/S0101-20612012005000004
M3 - Article
AN - SCOPUS:84930479435
SN - 0101-2061
VL - 32
SP - 119
EP - 125
JO - Food Science and Technology (Brazil)
JF - Food Science and Technology (Brazil)
IS - 1
ER -