Flavor Acceptability of Unfermented and Lactic-Fermented Soy Milks

Abstract

Soy milks prepared from whole Harosoy soybeans by a hot grind process and milks prepared from soybean flour defatted by a Cornell University patented process were evaluated for flavor acceptability by a 27 member taste panel at the New York State Agricultural Experiment Station using fresh homogenized cow's milk as standard. Hot grind soy milk was rated significantly different and distinctly inferior to cow's milk in flavor. Soy milk prepared from defatted flour (U.S. Patent No. 3,721,569) by aqueous extraction and addition of 2.5% refined soy oil and 2% sucrose was rated slightly inferior to fresh cow's milk in flavor. Soy milk from the defatted flour was also lactic fermented to prepare a yogurt-like product whose flavor acceptability was compared with fermented cow's milk. The fermented soy milks had a satisfactory gelatinous curd and an acceptable flavor; however, the taste panel preferred the higher acidity of the fermented cow's milk.