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Article

Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability

1
Department of Integrated Biosiences, College of Biomedical and Health Science, Konkuk University, Chungju-si 27478, Korea
2
Sahmyook Food R&D Center, Seongjin-ro, Cheonan-si 31033, Korea
3
Department of System Semiconductor Engineering, Sangmyung University, Sangmyeongdae-gil, Cheonan-si 31066, Korea
4
National Institute of Agricultural Sciences, 166 Nongsaengmyeong-ro, Wanju 55365, Korea
5
Department of Central Area, National Institute of Crop Science, Rural Development Administration, Suwon-si 16429, Korea
*
Author to whom correspondence should be addressed.
Academic Editor: Jean-Xavier Guinard
Foods 2021, 10(12), 3014; https://doi.org/10.3390/foods10123014
Received: 16 October 2021 / Revised: 17 November 2021 / Accepted: 22 November 2021 / Published: 5 December 2021
(This article belongs to the Section Sensory and Consumer Sciences)
Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics and consumer acceptability of three types of commercial and two types of laboratory-developed soy milk. A total of 20 sensory attributes of the five different soy milk samples, including appearance, smell (odor), taste, flavor, and mouthfeel (texture), were developed. The soy milk samples were evaluated by 100 consumers based on their overall acceptance, appearance, color, smell (odor), taste, flavor, mouthfeel (texture), goso flavor (nuttiness), sweetness, repeated use, and recommendation. One-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least square regression (PLSR) were used to perform the statistical analyses. The SM_D sample generally showed the highest scores for overall liking, flavor, taste, mouthfeel, sweetness, repeated consumption, and recommendation among all the consumer samples tested. Consumers preferred sweet, goso (nuttiness), roasted soybean, and cooked soybean (nuttiness) attributes but not grayness, raw soybean flavor, or mouthfeel. Sweetness was closely related to goso (nuttiness) odor and roasted soybean odor and flavor based on partial least square regression (PLSR) analysis. Determination of the sensory attributes and consumer acceptance of soymilk provides insight into consumer needs and desires along with basic data to facilitate the expansion of the consumer market. View Full-Text
Keywords: sensory attributes; consumer acceptability; laboratory-developed soy milks; partial least square regression (PLSR) analysis sensory attributes; consumer acceptability; laboratory-developed soy milks; partial least square regression (PLSR) analysis
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MDPI and ACS Style

Ju, S.; Song, S.; Lee, J.; Hwang, S.; Lee, Y.; Kwon, Y.; Lee, Y. Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability. Foods 2021, 10, 3014. https://doi.org/10.3390/foods10123014

AMA Style

Ju S, Song S, Lee J, Hwang S, Lee Y, Kwon Y, Lee Y. Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability. Foods. 2021; 10(12):3014. https://doi.org/10.3390/foods10123014

Chicago/Turabian Style

Ju, Seyoung, Sooji Song, Jeongnam Lee, Sungwon Hwang, Yoonmi Lee, Yongseok Kwon, and Yuyoung Lee. 2021. "Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability" Foods 10, no. 12: 3014. https://doi.org/10.3390/foods10123014

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