Optimization of Soybean-Peptide Beverages Formulation by Using Fuzzy Logical Sensory Evaluation

Li Cheng; Wei Ma; Qi Liu; Jun Zhang; Yong Kang Xu; Xue Zhang; Meng Ran Zhang; Bing Han; Shao Xuan Huang

doi:10.4028/www.scientific.net/AMR.781-784.1540

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Optimization of Soybean-Peptide Beverages...

Optimization of Soybean-Peptide Beverages Formulation by Using Fuzzy Logical Sensory Evaluation

Abstract:

Soybean-peptide, sugar, citric acid and concentrated orange juice as the raw material, orthogonal design and fuzzy logical sensory evaluation were applied together to obtain the best formulation of the soybean-peptide beverages. A L₉(3⁴) orthogonal array design (OAD) was adopted to prepare nine soybean-peptide beverages. By using fuzzy logical sensory evaluation, the acceptability of these samples was studied. The results indicated that the ranking of sensory attributes for the beverage as follows: Taste > Color > Odor > Appearance; the order of the influence of the raw materials to the acceptability for the beverage as follows: Concentrated orange juice > Soybean-peptide > Citric acid > Sugar; and the best formulation of the soybean-peptide beverages is 5% Peptide-powder, 8% sugar, 0.05% citric acid and 5% concentrated orange juice.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1540-1545

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1540

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Online since:

September 2013

Authors:

Li Cheng, Wei Ma, Qi Liu, Jun Zhang, Yong Kang Xu, Xue Zhang, Meng Ran Zhang, Bing Han, Shao Xuan Huang

Keywords:

Fuzzy Logical Sensory Evaluation, Orthogonal Array Design, Soybean-Peptide Beverages Formulation

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