First sensory analysis of soybean drinks made from commercial grain grown in Mexico

Mónica López-Fernández, Octelina Castillo-Ruíz and Homar Rene Gill-Langarica
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Mónica López-Fernández: Laboratorio de Biotecnología Vegetal, Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa, México
Octelina Castillo-Ruíz: Unidad Académica Multidisciplinaria Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
Homar Rene Gill-Langarica: Laboratorio de Biotecnología Vegetal, Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa, México

Czech Journal of Food Sciences, 2022, vol. 40, issue 5, 400-406

Abstract: 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.

Keywords: beany flavour; descriptive analysis; lipoxygenase; soymilk (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:153-2021-cjfs

DOI: 10.17221/153/2021-CJFS

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