SENSORY ANALYSIS AND STORAGE STABILITY OF FLAVORED SOYBEAN SPREADS PRODUCED FROM HOT-GROUND SOYMILK 1

摘要

Flavored and unflavored soybean spreads were produced from a soybean variety low in beany off-flavors. The stability of the spreads was evaluated by chemical, physical, and microbiological tests over 35 days at 4C and 50% RH. Descriptive, focus group and consumer acceptance analyses were also conducted. Spreads were rated for degrees of beany flavor, aroma, and aftertaste. Total plate and psychrotrophic counts increased during storage, but no syneresis nor coliforms were detected over the storage period for either flavored or unflavored spreads. No significant treatment by day interactions were noted among pH, moisture content, water activity, lightness, and saturation index of spreads. Flavored spreads scored 6.2 on a 9-point hedonic scale and were more accepted by consumers than unflavored spreads. Shelf-life of flavored and unflavored soybean spreads was estimated to be 28 days at 4C.