Influence of Starch Content on the Sensory and Rheological Quality of Fermented Soy Milk

Abstract

Fermented soy milk is depreciated by consumers for its poor consistency and vegetable aroma. To rectify this deficiency, starch of traditional sweet cassava variety, was used at different rates as thickening agent as well as four aromas (mint, strawberry, banana and pineapple), to enhance the taste in the production of fermented soy milk. The viscosity measurement was done with a Programmable BROOKFIELD DV III. The descriptive sensory analysis were carried out with 15 trained panelists. The hedonic test was conducted with 50 untrained consumers. The viscosity of fermented soy milk increase with the starch concentration. The fermented soy milk with 3% of starch has the highest viscosity with 813.4 cP than the control one with 207.4 cP. The fermented soy milk incorporated with 0.5, 1 and 1.5% starch are less consistent in the mouth. For thickness, samples with 1, 1.5 and 2% starch were judged moderately thick than 2.5 and 3% of starch. Panel appreciated the thickness, ropiness and mouth-coating character of fermented soy milk with 2 and 2.5% starch. The mint and strawberry aromas were the most appreciated. Fermented soy milk incorporate of 2, 2.5% of starch with mint and strawberry as aroma could be marketed.