Evaluation of the flavor preference of the soybean milk yoghurt added of cow's milk confronted with the traditional

Authors

  • G. de Souza Instituto de Tecnologia de Alimentos; Seção de Leite e Derivados
  • A.J.de Oliveira Universidade de Sao Paulo; E.S.A.Luiz de Queiroz; Departamento de Tecnologia Rural
  • I. Shirose Universidade de Sao Paulo; E.S.A.Luiz de Queiroz; Departamento de Tecnologia Rural
  • J.L.E. do Valle Instituto de Tecnologia de Alimentos; Seção de Estatística

DOI:

https://doi.org/10.1590/S0071-12761989000200006

Keywords:

Yoghurt, soybean milk

Abstract

A test was made to evaluate flavor preference between cow milk added soybean milk yoghurt (85 and 15% respectively), and traditional yoghurt. The results of the application of the sequential two-sided paired preference comparison test in the organoleptic evaluation of the flavor of the yoghurts showed that the preference is for the traditional yoghurt, not with standing the acceptable flavor of the new product.

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Published

1989-01-01

Issue

Vol. 46 No. 2 (1989)

Section

Articles

How to Cite

Souza, G. de, Oliveira, A., Shirose, I., & Valle, J. do. (1989). Evaluation of the flavor preference of the soybean milk yoghurt added of cow’s milk confronted with the traditional . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 46(2), 361-374. https://doi.org/10.1590/S0071-12761989000200006