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

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