Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars

Felberg, Ilana; Carrão-Panizzi, Mercedes Concórdia; Deliza, Rosires; Freitas, Sidinéa Cordeiro de; Gonçalves, Elizabeth Borges; Pacheco, Sidney; Santiago, Manuela Cristina Pessanha de Araujo; Antoniassi, Rosemar

doi:10.1590/1981-6723.07522

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 26 • 2023 • https://doi.org/10.1590/1981-6723.07522 copy

Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars

Avaliação nutricional e aceitação pelo consumidor de extrato de soja de cultivares especiais e convencionais

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey’s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean among the consumers of segment 1 (6.8 and 6.7 respectively). The consumers of segment 2 preferred the cultivar without lipoxygenases, BRS 213 (mean of 7.5) while segment 3 preferred the BRS 133 (mean of 7.4). The process of blanching of soybean with bicarbonate solution, grinding with boiling water and pasteurization mitigated the differences between conventional and specialty cultivars and the six cultivars evaluated were suitable for soymilk production.

Keywords:
(Glycine max (L.) Merrill; Consumer acceptance; Isoflavones; Lipoxygenases; Cluster analysis; Internal preference mapping

HIGHLIGHTS

• The specialty and conventional cultivars were suitable for soymilk production

• The processing promoted lipoxygenase inactivation and reduced the differences among cultivars

• The cluster analysis identified three consumer segments due to preference similarity

Cultivars	Characteristics
BRS 216^*	Specialty type for soybean sprouts, small grains, high protein and isoflavone contents
BRS 267*	Specialty type with pleasant flavor, large grains
BRS 133*	Conventional type with high isoflavone contents
BRS 213*	Specialty type with absence of lipoxygenases (LOX1, LOX2, LOX3)
BRS 232	Conventional type and mild flavor
BRS 284	Conventional type and mild flavor

Cultivar	Chemical composition				Sugars
Cultivar	Protein	Oil	Ash	Moisture	Sucrose	Raffinose	Stachyose
BRS 216	46.8^a	22.2^d	5.2^c	9.2^cd	5.28^a	1.33^bc	4.54^a
BRS 267	44.5^b	23.0^c	6.4^a	10.0^b	3.70^b	1.80^a	2.91^b
BRS 133	42.4^c	24.0^c	5.6^b	11.0^a	5.33^a	0.90^d	4.24^a
BRS 213	41.8^c	24.3^b	5.8^b	9.4^cd	3.82^b	1.49^b	4.47^a
BRS 232	41.6^c	24.4^b	5.9^b	10.1^b	3.42^b	0.92^d	4.37^a
BRS 284	38.3^d	28.0^a	5.7^b	9.0^d	3.11^b	1.22^c	4.79^a

Cultivar	Protein	Oil	Ash	Moisture	Soymilk yield **
BRS 216	3.20^b	2.26^b	0.66^b	89.1^bc	3.1^ab
BRS 267	3.13^bc	2.20^bc	0.73^a	89.7^a	3.2^ab
BRS 133	3.11^c	2.94^a	0.55^c	88.8^cd	2.8^b
BRS 213	3.11^c	2.41^b	0.57^c	88.3^d	3.3^ab
BRS 232	3.37^a	2.05^c	0.63^b	89.9^a	3.7^a
BRS 284	2.85^d	3.15^a	0.52^d	89.3^b	3.45^a

Cultivars	Soybean					Soymilk
Cultivars	Daidzein	Genistein	Daidzin^* * Individual isoflavone glycosides were normalized for their molecular weight differences into aglycone forms and summed to obtain the total content. Means with different lowercase letters in the same column are significantly different (p < 0.05) by Tukey’s test. Results expressed as the average of six soybean replicates and twelve soymilk replicates .	Genistin*	Total isoflavone*	Daidzein	Genistein	Daidzin*	Genistin*	Total isoflavone*
BRS 216	1.78^d	4.20^e	33.96^c	65.44^d	105.38^d	0.13^d	0.22^d	2.08^c	5.64^e	8.07^d
BRS 267	2.14^c	7.27^c	8.67^e	25.30^e	44.69^f	0.12^de	0.32^b	0.55^e	2.25^f	3.26^e
BRS 133	5.66^b	8.78^b	69.10^a	94.01^b	183.10^a	0.21^b	0.30^bc	4.94^a	10.21^b	15.84^a
BRS 213	8.49^a	20.25^a	38.71^b	76.67^c	144.12^c	0.47^a	1.09^a	2.54^b	7.23^c	11.33^c
BRS 232	0.55^f	2.15^f	27.52^d	68.69^d	98.92^e	0.18^c	0.16^e	1.84^d	6.47^d	8.64^d
BRS 284	0.72^e	5.15^d	26.95^d	112.58^a	151.01^b	0.10^e	0.27^cd	1.93^cd	11.02^a	13.32^b

Cultivars	Acceptance
Cultivars	Overall (n = 102)	Cluster 1 (n = 28)	Cluster 2 (n = 32)	Cluster 3 (n = 35)
BRS 213	6.3^b	5.4^dC	7.5^aA	5.8^dB
BRS 232	6.7^a	6.3^bB	6.6^bA	7.0^bA
BRS 284	6.5^ab	6.8^aA	6.1^cC	6.4^cB
BRS 133	6.4^b	4.9^cC	6.4^bB	7.4^aA
BRS 216	6.3^b	5.6^dB	6.6^bA	6.3^cA
BRS 267	5.9^c	6.7^aA	6.2^cB	4.7^eC

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Rosemar Antoniassi, Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Laboratório de Óleos Graxos, Av. das Américas, 29501, CEP: 23020-470, Rio de Janeiro/RJ - Brasil, e-mail: rosemar.antoniassi@embrapa.br.