The aim of this work was to assess to what extent rheological properties can explain the sensory texture in soy based desserts containing different amounts of water soluble soy extract, modified starch and guava pulp, as well as to correlate the sensory and instrumental color. Seventeen creamy soy based desserts were studied. Sensory ranking tests were performed by Quantitative Descriptive Analysis (QDA) and affective sensory tests. Correlations between sensory and instrumental data were determined using Pearson’s correlation coefficient. Results showed a moderate positive correlation between sensory color and a*, and significant negative correlations with L* and hab. Loss modulus at 1 and 10 rad s-1 and the parameters n” were the rheological parameters better correlated with the sensory attributes related to consistency and creaminess. Moreover, the results found in the affective tests can be explained by those verified in QDA
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机译：这项工作的目的是评估流变学性能在多大程度上可以解释含不同量水溶性大豆提取物，改性淀粉和番石榴果肉的大豆基甜点的感官质地，以及使感官和工具颜色相关联。研究了十七种奶油大豆基甜点。感觉等级测试通过定量描述分析（QDA）和情感感觉测试进行。感官数据和仪器数据之间的相关性是使用Pearson相关系数确定的。结果显示，感觉颜色与a *之间呈中等正相关，与L *和hab呈显着负相关。在1和10 rad s-1处的损耗模量和参数n”是与与稠度和奶油感相关的感官属性更好相关的流变参数。此外，情感测试中的结果可以用QDA中验证的结果来解释
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