EFEITOS DOS PARÂMETROS DE TRATAMENTO TÉRMICO DA SOJA DECORTICADA NAS CARACTERÍSTICAS SENSORIAIS DE “CREMES DE SOJA” ELABORADOS*

• DOI: https://doi.org/10.22533/at.ed.531112505038

• Palavras-chave: “Creme de soja”; tratamento térmico de soja; características sensoriais.

• Keywords: "Soy cream"; soybean heat treatment; sensory characteristics.

• Abstract: ▪ The consumer market demand for foods with reduced saturated fat content has increased because it is strongly associated with health. Soybeans, in addition to having good emulsifying properties, have oil with a high content of polyunsaturated fatty acids. In this way, soy can be used to make the cream. Despite these advantages, its use in Brazil is limited due to the flavor of raw beans, which is caused by lipoxygenase on unsaturated fatty acids during the breakup of their grains. In order to avoid the appearance of this unpleasant taste and to obtain a "soybean cream" with good sensory characteristics, the decorticated soybeans were boiled in water and in NaHCO3 solution at three concentration levels (0.25, 0.75 and 1.25%), during three time intervals (10, 25 and 40 min), totaling 12 treatments. Then, these boiled soybeans were disintegrated, and then formulated with oil, sugar and salt to obtain the "soybeans cream". These products were submitted to a series of sensory evaluations (global impression, sensory quality, quantitative descriptive analysis and preference), using the commercialized cream for comparison. The results indicate that the best boiling condition of the soybeans decorticated for use in "soybean cream" with better sensory characteristics was the use of NaHCO3 at 0.75% for 25 min, using 40% oil, and it reached a score of 7.19 (liked it regularly) when compared to the commercialized cream with a score of 7.54 (liked it regularly) in the mass preference test.