Title: Off-flavours of soy ingredients: astringency-sensory perception, key molecules and masking strategies
Abstract: Abstract The effect of type of soy ingredient and yoghurt cultures on astringency of soy-based yoghurts was determined. Soy-based yoghurts were prepared by mixing four different soy ingredients at a protein content of 5.5% prior to fermentation. Four soy ingredients (a soymilk powder, two soy protein isolates and full fat soy flour) and five pure or mixed bacterial strains were studied in a full factorial experiment. A trained sensory panel evaluated the soy products. Soy ingredients had a strong effect on astringency and bitterness. Bacterial strains were shown to decrease soy off-flavours, and at the same time, to increase the sweetness and creamy flavour. These results indicate that the choice of soy ingredient and starter cultures could play a crucial role in formulating soybased yoghurt with reduced astringency.
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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Cited By Count: 2
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