Colour and viscosity of milk and soybean vanilla beverages. Instrumental and sensory measurements

• Published in: Journal of the science of food and agriculture Vol. 88; no. 3; pp. 397 - 403
• Main Authors: Villegas, Beatriz, Carbonell, Inmaculada, Costell, Elvira
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.02.2008; Wiley
• Subjects: acceptability; beverages; Biological and medical sciences; color; colour; consumer preferences; food acceptability; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; milk; soybean; soymilk; thickness; vanilla beverages; vanilla milk beverages; vanilla soymilk beverages; viscosity; Measurement; Viscosity; Monocotyledones; Vanilla; Soybean milk; milk; Soybean; acceptability; Grain legume; colour; Orchidaceae; Angiospermae; Spermatophyta; vanilla beverages; Beverage
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.3099

BACKGROUND: Differences in instrumental measurements of colour and viscosity were analysed in six commercial samples of vanilla beverages, three of milk and three of soybean. Sensory differences between them were assessed and an analysis was made of whether the perceived differences had any influence on consumer preferences with respect to these attributes.RESULTS: The milk beverages were a stronger yellow in colour (45.05<=b*<=60.02) than the soybean beverages (18.46<=b*<=21.96). The flow of all samples was Newtonian, showing viscosity values in the range 4.34-7.92 mPa s. Significant differences in viscosity were detected between samples. Sensory results revealed that the vanilla milk samples were perceived as having a stronger yellow colour and being thicker than the vanilla soymilk samples. The majority of people surveyed (n = 142) preferred the samples that were deeper yellow in colour; moreover, the thickness of milk samples was significantly more acceptable than that of soymilk samples.CONCLUSION: The instrumental measurement of colour relates well to the perceived differences in the colour of these products and explains the differences in consumer preferences. However, the instrumental viscosity values do not relate well to the thickness perceived or to the differences in acceptability of the beverages. Copyright © 2007 Society of Chemical Industry