Physical-chemical, microbiological and sensory evaluation of spicy soybean paste

• Autor(a) principal: Vieira, Daniela Cristina Faria
• Data de Publicação: 2016
• Outros Autores: Fernandes, Daiana de Souza, Artuso, Luíz Fellipe de Castro, Silva, Cleuber Antonio de Sá
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vértices (Campos dos Goitacazes. Online)
• Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.v18n216-02
• topic: Functional food; Soy; Tofu; Alimento funcional; Soja; Tofu

This study aimed to develop a spicy soybean paste. Three formulations of spicy soybean paste were prepared, and then submitted to prior microbiological and sensory acceptance test with 50 untrained tasters. The most accepted formulation was evaluated on the microbiological quality during its shelf life. Significant differences were found (p <0.05) for the attributes flavor, aroma, texture and overall impression for the formulation B of spicy soybean paste, the most accepted of the two. It was found that the microbiological analyzes are within the established by the Technical Regulation on microbiological standards for food nº 12 of January 2nd, 2001. The mean values found for the physicochemical analyzes were 38.93% for moisture, 11.00% for lipids, proteins and 11.12% to 6.85% for ash content. The spicy soybean paste is a good food option,  presenting good sensory acceptance.