SENSORIAL EVALUATION OF SYNBIOTIC FERMENTED PRODUCT WITH SOYBEAN AND YACON EXTRACT

MOLINA V.; TARANTO M. P.; FONT DE VALDÉZ G.; ROSSI, E.

Tucumán

Simposio; III Simposio Internacional de Bacterias Lácticas. II Encuentro Red BAL Argentina; 2009

CERELA

The beneficial effect that some Lactic Acid Bacteria (LAB) exert in the health of the consumer has originated a new segment in continuous growth into the food market:  the Functional Foods. The soybean, properly processed constitutes an interesting substrate for the fermented food development due to the low cost and the important contained of protein. However, the consumption of soybean products could be limited by the raw bean flavour. Numerous studies have reported that the lactic acid fermentation may improve the sensorial attributes and decrease the undesirable compounds, contributing to the development of soy-products with improved organoleptic characteristics. In the present work the acceptance test was evaluated by sensorial analysis of soymilk enriched with yacon extract (source of inulin and FOS) and fermented with different combinations of three probiotics LAB as follows: Starter 1 [F1]: 1,5% Lactobacillus(L.) reuteri CRL 1098+1,5% L. helveticus ssp jugurti 416 ; Starter 2 [F2]: 1,5% L. rhamnosus+ 1,5% L. helveticus ssp jugurti 416; Starter 3 [F3]: 1,5% L. reuteri CRL1098+1,5% L. rhamnosus CRL1505; Starter 4 [F4]: 1% L. reuteri CRL1098+ 1% L. rhamnosus CRL1505+ 1% L. helveticus ssp jugurti 416. Several parameters (appearance, taste, flavour, texture and overall perception) were evaluated in individual cabins for 60 non-trained panellists using a nine points of structural hedonic scale. All samples were served using plastic cups (25 ml) labelled with three-digit codes from a random number table. Results were evaluated by the analysis of variance (ANOVA) and Tukey´s media test. Significant differences were considered at p< 0.05. Respect to aroma and color, results showed not significant differences (p> 0.05) between the four starters used. Samples F1 and F4 showed the best acceptance values; both combinations displayed similar attributes in all parameters evaluated. The texture of sample F2 showed significantly lower acceptance than F1 and F4; this sample did not show differences in the other parameters with the values found in the best combinations. Only the sample F3 received the lowest values of acceptance, showing significant difference (p< 0.05) in taste, texture and overall perception compared with F1 and F4. The foods sensory attributes are essential in the election of the consumers. Therefore, the information obtained in this study could be used to select the bacterial combination most suitable for the development of soybean-fermented foods more attractive.