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Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 101
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
T
hesoybeanproductsespeciallysoymilkisgettingmoreandmore
popular globally nowadays. However, most consumers may not
accept the undesirable taste of soymilk described as bitterness and
astringency. The influences on the soymilk taste of soyasaponins
and other soybean constituents in soybean were investigated in
this research by analyzing the relationships between their contents
and sensory evaluation. The soymilk samples processed from
24 soybean cultivars were clustered into three groups depending
on the bitterness and astringency sensory evaluation scores
of panelists, including 6 at high level (8.83 bitterness and 9.12
astringency on average), 13 at middle level(7.15, 9.03) and 5 at
low level(7.11, 6.81). The correlations analysis indicated that the
bitterness showed significant positive correlations with the content
of soysaponin, protein, phosphorus and potassium, negatively
correlated with the content of calcium. The astringency had
perfect positive correlations with the content of saponin, protein,
oil and negative correlations with calcium and sodium. The total
variation of soybean compositions was explained 79.70% by first
three components in the principal component analysis. Samples in
the space map of components scores coordinating PC1 and PC2
assembled like the clusters in principle. The loading plot showed
the most important variables were the content of saponin, protein,
phosphorus, potassium and sodium. The multiple linear regression
equations of bitterness and astringency depending on the
constituents highly correlated presented the R respectively of 0.786
and 0.878. It would help to evaluate and select specific soybean
cultivars for less bitter and astringent soymilk or to improve the
taste of soymilk by adjusting the compositions of raw materials.
sxdtcc.cool@163.comAnalysis on the bitterness and astringency of soymilk
processed from different soybean cultivars
Shuntang Guo and Chen Chen
China Agricultural University, China