Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2022-02-09 DOI:10.1080/15428052.2021.2024470

V. Frühauf, M. Egea, T. Hernandes, K. Takeuchi

引用次数: 4

Abstract

ABSTRACT This study aims to evaluate the relationship between the physicochemical characteristics and sensorial profile of a plant-based beverage. The beverages were classified as hypotonic (cashew nut, oat, and soybean beverages) and isotonic (rice and spelt grain beverages). The spelt grain and cashew nut beverages presented a higher content of particles with flocculation and higher sedimentation values. The viscosity of the beverages varied from 5.0–16.8 mPa.s. The viscosity and color attributes in the sensorial analysis were considered “about-right” or “much-more-than-ideal” by over 50% of the judges for the soybean (81 judges for both viscosity and color, respectively) and oat (65 and 69, respectively) beverages. The highest acceptability index for the flavor attribute was found for the soybean beverage, which was the most preferred beverage (p < .01).

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商品植物性饮料理化特性与感官特性的关系

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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