First sensory analysis of soybean drinks made from commercial grain grown in Mexico

Abstract

In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.

Molecular variation of lipoxygenase-associated genes in grain of commercial Mexican soybean cultivars

“…The PI-171443 line carries the Rym1 and Rym2 genes, which confer tolerance to Mung Bean Yellow Mosaic Begomovirus (Rodríguez-Cota et al, 2017;Rani and Kumar, 2020). The allelic contribution of the PI-171443 line to the soybean population in the Mexican dry tropics, is likely associated with an improvement in the reduced activity of the L-2 enzyme in mature grains where Guayparime S-10 exhibited a desirable attribute of low beany or rancid flavor (López-Fernández et al, 2022).…”