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Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase‐Free and Normal Soybeans
Author(s) -
TorresPenaranda A. V.,
Reitmeier C. A.,
Wilson L. A.,
Fehr W. R.,
Narvel J. M.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15860.x
Subject(s) - flavor , aftertaste , aroma , food science , chemistry , organoleptic , lipoxygenase , sensory analysis , biochemistry , enzyme
Soymilk made from lipoxygenase‐free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase‐free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase‐free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native‐born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.