Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli.

ABSTRACT: Consumption of soybean-based foods is affected by the flavor of the legume; due to the presence of undesirable compounds called "beany flavors". To solve this problem, the influence of solid state fermentation by lactobacilli on the production of volatile compounds in soybean paste was determined. The volatile's production was measured by gas chromatography. Forty compounds were identified in the different soybean pastes studied. The results showed that fermentation stimulates the production of desirable volatile compounds in foods such as ketones (22-75%) and decreased unpleasant compounds (10-84%).The consumers acceptance study showed that a group of participants (30% approximately) preferred the fermented samples associated with sweet and acid aroma like yogurt. In conclusion, the ferme

SUBMITTER: Nacchio BL 

PROVIDER: S-EPMC9046527 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature