Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques

Abstract

In this work, a synbiotic food from hydrosoluble soy extract was devel- oped and tested. Food products made from soymilk have frequently been rejected because of their peculiar leguminous flavor. Although lactic fermen- tation promotes an improvement in final flavor, Bifidobacterium produces acetic acid, which renders off flavor in the product. To improve sensory features of soymilk’s synbiotic beverage, 16 flavor compounds were evaluated by preliminary affective tests using hedonic scale. The ideal sweetness and flavor were optimized using experimental design and just-about-right scale. Sucrose concentration presented the highest significant effect (P Յ 0.05). Products with higher sucrose contents (9.0–11.2 g/100 mL) and 0.08–0.16 g/ 100 mL of flavoring presented ideal sweetness. For ideal flavor, 11 g/100 mL sucrose content or higher with any amount of flavoring was considered ideal. In conclusion, predictive models for responses with respect to the ideal flavor and sweetness, overall acceptance and purchasing attitude of a soymilk sym- biotic food were obtained and validated, with highly accepted and positive purchase intent (70%) by target public.