Sensorial evaluation of synbiotic fermented product with soybean and yacon extract

MOLINA, VERÓNICA; TARANTO, MARIA PIA; FONT DE VALDEZ, GRACIELA; ROSSI, ELIZEU

San Miguel de Tucumán, Argentina

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

CERELA-CONCIET

The beneficial effect that some Lactic Acid Bacteria (LAB) exert in the health of theconsumer has originated a new segment in continuous growth into the food market:the Functional Foods. The soybean, properly processed constitutes an interestingsubstrate for the fermented food development due to the low cost and the importantcontained of protein. However, the consumption of soybean products could be limitedby the raw bean flavour. Numerous studies have reported that the lactic acidfermentation may improve the sensorial attributes and decrease the undesirablecompounds, contributing to the development of soy-products with improvedorganoleptic characteristics.In the present work the acceptance test was evaluated by sensorial analysis of soymilkenriched with yacon extract (source of inulin and FOS) and fermented with differentcombinations 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. reuteriCRL1098+ 1% L. rhamnosus CRL1505+ 1% L. helveticus ssp jugurti 416.Several parameters (appearance, taste, flavour, texture and overall perception) wereevaluated in individual cabins for 60 non-trained panellists using a nine points ofstructural hedonic scale. All samples were served using plastic cups (25 ml) labelledwith three-digit codes from a random number table. Results were evaluated by theanalysis of variance (ANOVA) and Tukey's media test. Significant differences wereconsidered at p< 0.05. Respect to aroma and color, results showed not significantdifferences (p> 0.05) between the four starters used. Samples F1 and F4 showed thebest acceptance values; both combinations displayed similar attributes in allparameters evaluated. The texture of sample F2 showed significantly lower acceptancethan F1 and F4; this sample did not show differences in the other parameters with thevalues found in the best combinations. Only the sample F3 received the lowest valuesof acceptance, showing significant difference (p< 0.05) in taste, texture and overallperception 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 thebacterial combination most suitable for the development of soybean-fermented foodsmore attractive