title: Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends.
abstract: Fermented pastes of soybeans and soybean-maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P < 0.05). The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. Although there was consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans.
authors.affiliation: Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources Bunda College Campus, PO Box 219, Lilongwe, Malawi ; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences PO Box 5003, Ås, 1430, Norway.
authors.forename: Tinna A
authors.initials: TA
authors.lastname: Ng'ong'ola-Manani
authors.affiliation: Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources Bunda College Campus, PO Box 219, Lilongwe, Malawi.
authors.forename: Agnes M
authors.initials: AM
authors.lastname: Mwangwela
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences PO Box 5003, Ås, 1430, Norway.
authors.forename: Reidar B
authors.initials: RB
authors.lastname: Schüller
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences PO Box 5003, Ås, 1430, Norway.
authors.forename: Hilde M
authors.initials: HM
authors.lastname: Ostlie
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences PO Box 5003, Ås, 1430, Norway.
authors.forename: Trude
authors.initials: T
authors.lastname: Wicklund
keywords: Drivers of liking; lactic acid bacteria fermentation; natural fermentation; preference mapping; soybean pastes