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Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends

Fermented pastes of soybeans and soybean–maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic...

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Autores principales: Ng'ong'ola-Manani, Tinna A, Mwangwela, Agnes M, Schüller, Reidar B, Østlie, Hilde M, Wicklund, Trude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wiley Periodicals Inc 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959958/
https://www.ncbi.nlm.nih.gov/pubmed/24804070
http://dx.doi.org/10.1002/fsn3.82
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author Ng'ong'ola-Manani, Tinna A
Mwangwela, Agnes M
Schüller, Reidar B
Østlie, Hilde M
Wicklund, Trude
author_facet Ng'ong'ola-Manani, Tinna A
Mwangwela, Agnes M
Schüller, Reidar B
Østlie, Hilde M
Wicklund, Trude
author_sort Ng'ong'ola-Manani, Tinna A
collection PubMed
description Fermented pastes of soybeans and soybean–maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P < 0.05). The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. Although there was consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans.
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spelling pubmed-39599582014-05-06 Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends Ng'ong'ola-Manani, Tinna A Mwangwela, Agnes M Schüller, Reidar B Østlie, Hilde M Wicklund, Trude Food Sci Nutr Original Research Fermented pastes of soybeans and soybean–maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P < 0.05). The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. Although there was consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans. Wiley Periodicals Inc 2014-03 2013-12-20 /pmc/articles/PMC3959958/ /pubmed/24804070 http://dx.doi.org/10.1002/fsn3.82 Text en © 2013 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. http://creativecommons.org/licenses/by/3.0/ This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Ng'ong'ola-Manani, Tinna A
Mwangwela, Agnes M
Schüller, Reidar B
Østlie, Hilde M
Wicklund, Trude
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_full Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_fullStr Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_full_unstemmed Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_short Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_sort sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959958/
https://www.ncbi.nlm.nih.gov/pubmed/24804070
http://dx.doi.org/10.1002/fsn3.82
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