ANALYSIS OF THE CONSUMER ACCEPTANCE OF A SOYBEAN PASTE FERMENTED WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

NACCHIO B. L., AVILA HAEL G.N., MEDINA R.B., GARRO M S

CORDOBA

Congreso; VII CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGÍA DE ALIMENTOS (CICYTAC 2018); 2018

Ministerio de Ciencia y Tecnología de Córdoba

Historically,soybean food had been having a low consume in Argentina, in spite of thiscountry is the third world producer of soy (nearly 85% of the production is exported).The low acceptance could be occasioned for the organoleptic characteristics ofsoybean, specially the off flavors. In this way, the use of lactic acidbacteria to ferment confers to the matrix many properties, since nutritionaland functional point of view, which had been studying for our group, that thereason the aim of this work was evaluated the consumer acceptance of aromacompounds of soybean paste with and without fermentation with three differentlactobacilli strains. Soybean pastes were prepared with a 65% of moisture,separated in four samples and three of them were inoculated with a lactobacillistrain each one. One hundred one untrained panelists made the hedonic test ofaroma compounds of soybean paste, and evaluated acceptability, preference andfree association of each of four samples. The results were analyzed employingthe free statistical program R. There are not significant difference among thepaste without fermentation and two of fermented samples, but one of fermentedpaste had a low acceptability if we considered the global results. However thecluster analysis showed that exist two groups of consumers, one were theparticipants preferred the paste without fermentation and other which preferthe fermented samples. On the other hand, free association let us know how thepotential consumer relate the samples smelling the volatile compounds, thishelp us in the development of our final product. The sensory map showed thatthe sample fermented with Lactobacillusparacasei subsp. paracasei CRL207 was associated with a sweet and acid odorwhile the paste fermented with Lactobacillusfermentum CRL251 was descript as unpleasant and musty. The sample with Lactobacillus zeae CRL981 presentedaccording to consumers present an aroma as dairy and sweet, and the least theodor of paste without fermentation was descripted like a cereal and soy. Inconclusion, there are two groups of consumers one which prefer the controlsample and associated this with a cereal and bread odor; while the other groupchose the fermented samples, specially the fermented with CRL207 which isassociated with a sweet and acid aroma.