Sensory evaluation of flavoring agent addition in soy-based beverage

Keywords: soy based-beverage, flavoring agent, sensory evaluation, chocolate flavored beverage, vanilla flavored beverage

Abstract

Soy-based beverages offer numerous health benefits, but the presence of lipoxygenases causes an unpleasant off-flavor sensation that hinders acceptability. The addition of a suitable flavoring agent has been shown to enhance the acceptability of soy-based beverages. This study aimed to investigate preferences towards two flavored variants of soy-based beverages: original chocolate made from cocoa powder and vanilla made from vanilla essence. Before comparing the sensory parameters, which included appearance, taste, odor, texture, and overall assessment, the ratio of basic components such as soy and cow milk powder, sugar, and maltodextrin was studied. Fifty-seven untrained panelists evaluated the three flavored variants of soy-based beverages. The chocolate-flavored soy-based beverage received a significantly higher score in taste, odor, texture, and overall assessment (α = 0.05). Hence, adding cocoa powder as a flavoring agent in soy-based beverages effectively improved the sensory attributes.

 

References

Messina, M. A Brief Historical Overview of the Past Two Decades of Soy and Isoflavone Research 1,2. The Journal of Nutrition Supplement: Equol, Soy, and Menopause J. Nutr 2010, 140, 1350-1354, https://doi.org/10.3945/jn.109.118315

Dharmasena, S.; Yang, T.; Capps, O. U.S. Demand for Dairy Alternative Beverages: Attribute Space Distance and Hedonic Matric Approaches. In Proceedings of the The Southern Agricultural Economics Association's 2017 Annual Meeting; 2017; pp. 1-10.

Alghamdi, S.S.; Khan, M.A.; El-Harty, E.H.; Ammar, M.H.; Farooq, M.; Migdadi, H.M. Comparative Phytochemical Profiling of Different Soybean (Glycine Max (L.) Merr) Genotypes Using GC-MS. Saudi J Biol Sci 2018, 25, 15-21, https://doi.org/10.1016/j.sjbs.2017.10.014

Zaheer, K.; Humayoun Akhtar, M. An Updated Review of Dietary Isoflavones: Nutrition, Processing, Bioavailability and Impacts on Human Health. Crit Rev Food Sci Nutr 2017, 57, 1280-1293, https://doi.org/10.1080/10408398.2014.989958

de Lumen, B.O. Lunasin: A Cancer-Preventive Soy Peptide. 2005, 16-21, https://doi.org/10.1301/nr.2004.janr.16-21

Mandal, S.; Dahuja, A.; Santha, I.M. Lipoxygenase Activity in Soybean Is Modulated by Enzyme-Substrate Ratio. J Plant Biochem Biotechnol 2014, 23, 217-220, https://doi.org/10.1007/s13562-013-0203-0

Vora, J.D.; Hasabnis, S.; Gutka, D.J. Biochemical Role Of Lipoxygenase In Development Of Off Flavors, Bleaching Of Pigments And Dough. IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB) 4, 52-57, doi:10.9790/264X-0403015257.

Xu, M.; Jin, Z.; Gu, Z.; Rao, J.; Chen, B. Changes in Odor Characteristics of Pulse Protein Isolates from Germinated Chickpea, Lentil, and Yellow Pea: Role of Lipoxygenase and Free Radicals. Food Chem 2020, 314, https://doi.org/10.1016/j.foodchem.2020.126184

Aijun, Y.H.M.C.A.J. Sensory Quality of Soymilk and Tofu from Soybeans Lacking Lipoxygenases. Food Sci Nutr 2015, https://doi.org/10.1002/fsn3.274

Alhendi, A.; Yang, W.; Goodrich-Schneider, R.; Sarnoski, P.J. Total Inactivation of Lipoxygenase in Whole Soya Bean by Pulsed Light and the Effect of Pulsed Light on the Chemical Properties of Soya Milk Produced from the Treated Soya Beans. Int J Food Sci Technol 2018, 53, 457-466, https://doi.org/10.1111/ijfs.13604

van der Ven, C.; Matser, A.M.; van den Berg, R.W. Inactivation of Soybean Trypsin Inhibitors and Lipoxygenase by High-Pressure Processing. J Agric Food Chem 2005, 53, 1087-1092, https://doi.org/10.1021/jf048577d

Shahabbaspour, Z.; Mortazavian, A.M.; Pourahmad, R.; Moghimi, A.; Sohrabvandi, S. The Effects of Ratio of Cow's Milk to Soymilk, Probiotic Strain and Fruit Concentrate on Qualitative Aspects of Probiotic Flavoured Fermented Drinks. Int J Dairy Technol 2013, 66, 135-144, https://doi.org/10.1111/j.1471-0307.2012.00883.x

Gacula, M.; Rutenbeck, S. Sample Size in Consumer Test and Descriptive Analysis. J Sens Stud 2006, 21, 129-145.

https://doi.org/10.1111/j.1745-459X.2006.00055.x

Kemp SE, Hollowood T, Hort J., Sensory Evaluation: A Practical Handbook, John Wiley & Sons, 2011

Wichchukit S, O'Mahony M. The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. J Sci Food Agric. 2015 Aug 30;95(11):2167-78. https://doi.org/10.1002/jsfa.6993

Forster, L.L.; Ferrier, L. Viscometric Characteristics of Whole Soybean Milk. J Food Sci 1979, 44, 583-590, https://doi.org/10.1111/j.1365-2621.1979.tb03841.x

Chuaychan, S.; Soottawat Benjakul, • Effect of Maltodextrin on Characteristics and Antioxidative Activity of Spray-Dried Powder of Gelatin and Gelatin Hydrolysate from Scales of Spotted Golden Goatfish. J Food Sci Technol 2016, 53, 3583-3592, https://doi.org/10.1007/s13197-016-2340-7

Garner, R.Q.M.W.J.W.P. Handbook of Pharmaceutical Ingredients ; 6th ed.; Pharmaceutical Press and American Pharmacists Association: Washington DC, 2009;

Dokic, P.; Jakovljevic, J.; Dokic-Baucal, L. Molecular Characteristics of Maltodextrins and Theological Behaviour of Diluted and Concentrated Solutions. In Proceedings of the Colloids and Surfaces A: Physicochemical and Engineering Aspects; Elsevier Sci B.V., 1998; Vol. 141, pp. 435-440. https://doi.org/10.1016/S0927-7757(97)00118-0

Hofman, D.L.; van Buul, V.J.; Brouns, F.J.P.H. Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins. Crit Rev Food Sci Nutr 2016, 56, 2091-2100, https://doi.org/10.1080/10408398.2014.940415

Deshpande, R.; Chinnan, M.; Mc. Watters, K. Nutritional, Physical and Sensory Characteristics of Various Chocolate-Flavored Peanut-Soy Beverage Formulations. J Sens Stud 2005, 20, 130-146, https://doi.org/10.1111/j.1745-459X.2005.00015.x

Morini, G.; Winnig, M.; Vennegeerts, T.; Borgonovo, G.; Bassoli, A. Vanillin Activates Human Bitter Taste Receptors TAS2R14, TAS2R20, and TAS2R39. Front Nutr 2021, 8, https://doi.org/10.3389/fnut.2021.683627

Selamat, J.; Hussin, N.; Zain, A.M.; Man, Y.B.C.H.E. Effects of Alkalized Cocoa Powder and Soy Lecithin on Physical Characteristics of Chocolate Beverage Powders. J Food Process Preserv 1998, 22, 241-254, https://doi.org/10.1111/j.1745-4549.1998.tb00348.x

Tharp, B.Y.L. Tharp and Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology; DEStech Publications Inc. : Lancaster, 2013;

Sohi, H.; Sultana, Y.; Khar, R.K. Taste Masking Technologies in Oral Pharmaceuticals: Recent Developments and Approaches. Drug Dev Ind Pharm 2004, 30, 429-448, https://doi.org/10.1081/DDC-120037477

Mayank, S.; Dinesh Kumar, J.; Sharma, M. Chocolate formulation as drug delivery system for pediatrics. J. Pharm 2012, 23, 216-224.

Takano, H.; Uchida, S.; Kashiwagura, Y.; Tanaka, S.; Hakamata, A.; Odagiri, K.; Inui, N.; Watanabe, H.; Namiki, N. Preparation of Cocoa Powder-Containing Orally Disintegrating Tablets of Rebamipide (Rebamipide Chocolet) and Evaluation of Their Clinical Palatability. Chem. Pharm. Bull 2019, 67, 112-119. https://doi.org/10.1248/cpb.c18-00629

Asep, E.K.; Jinap, S.; Jahurul, M.H.A.; Zaidul, I.S.M.; Singh, H. Effects of Polar Cosolvents on Cocoa Butter Extraction Using Supercritical Carbon Dioxide. Innovative Food Science & Emerging Technologies 2013, 20, 152-160, https://doi.org/10.1016/j.ifset.2013.06.010

McCarty, M.F.; Barroso-Aranda, J.; Contreras, F. Potential Complementarity of High-Flavanol Cocoa Powder and Spirulina for Health Protection. Med Hypotheses 2010, 74, 370-373, https://doi.org/10.1016/j.mehy.2008.09.060

Published
2022-12-31
How to Cite
Pratiwi, R. D., Rosyidi, V. A., Zanjabilla, S., Dewi, K. S., Novandra, R., Desvina, D., & Herawati, H. (2022). Sensory evaluation of flavoring agent addition in soy-based beverage. Pharmacy Reports, 2(1), 46. https://doi.org/10.51511/pr.46