Sensory Evaluation of Flavored Soy Milk-Based Yogurt： A Comparison between Jordanian and Malaysian Consumers

作     者：Anas AI-Nabulsi Reyad Shaker Tareq Osaili Mahmoud Al-Taani Amin Olaimat Saddam Awaisheh Aisha Abushelaibi Richard Holley 

作者机构：Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology Irbid 22110Jordan Department of Food Science Collage of Food and Agriculture United Arab Emirates University Al-Ain 15551 UAE Department of Clinical Nutrition and Dietetics College of Health Sciences University of Sharjah Sharjah 27272 UAE Department of Food Science Faculty of Agriculture and Food Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada Department of Nutrition and Food Technology A l-Balqa Applied University Al-Salt 19117 Jordan 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2014年第4卷第1期

页      面：27-35页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

主　　题：Soy milk sensory evaluation flavored yogurt shelf life functional food. 

摘      要：Soy yogurt has gained significant popularity due to its nutritional health benefits. The objectives of this study were to develop flavored yogurt from soybean milk with reduced soy aftertaste by the addition of 30% （wt/wt） strawberry or orange jam in conjunction with a lactic acid fermentation. Soy milk-based yogurt products were assessed for microbial quality and for acceptability by a panel of Jordanian and Malaysian consumers. Sixty-one individuals, of whom 75.4% （n = 46） were Jordanian and 24.6% （n = 15） were Malaysian, evaluated the plain and flavored soy milk-based yogurt. The overall acceptability of orange and strawberry soy yogurt was rated significantly higher than plain soy yogurt. In general, the orange and strawberry soy yogurt received higher sensory ratings from Malaysian than Jordanian consumers. In addition, formulations with orange jam received higher scores than those flavored with strawberry. Shelf life tests showed that soy yogurt was acceptable for at least 8 d without perceptible spoilage. Therefore, the approach used yielded flavored products with better acceptability and improved sensory attributes, including decreased intensity of off flavor, with suitable shelf life at 4 ℃.