First sensory analysis of soybean drinks made from commercial grain grown in Mexico

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:36Z
Fecha de publicación2022-01-01
ResumenIn Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.es_ES
Doihttps://doi.org/10.17221/153/2021-cjfses_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4415
Idiomaenes_ES
EditorialCZECH ACADEMY AGRICULTURAL SCIENCESes_ES
RelaciónCzech Journal of Food Scienceses_ES
URL relacionadohttps://doi.org/10.17221/153/2021-cjfses_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteCzech Journal of Food Sciences
Palabra clavebeany flavoures_ES
Palabra clavedescriptive analysises_ES
Palabra clavelipoxygenasees_ES
Palabra clavesoymilkes_ES
TítuloFirst sensory analysis of soybean drinks made from commercial grain grown in Mexicoes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorLopez-Fernandez, Monica
AutorCastillo-Ruiz, Octelina
AutorRene Gill-Langarica, Homar
AutorLopez-Fernandez, Monicaes_ES
AutorCastillo-Ruiz, Octelinaes_ES
AutorRene Gill-Langarica, Homares_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número5es_ES
Rango de páginas400-406es_ES
URL relacionadahttps://doi.org/10.17221/153/2021-cjfs
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen40es_ES

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