Sensory evaluation of microwave assisted ultrasound treated soymilk beverage using fuzzy logic

This study was centered to develop an acceptable quality of soymilk based flavoured beverage based on sensorial characterization. The beverage contains an array of health beneficial compounds such as phytosterols, isoflavones, and flavonoids. These compounds are attributed to prevention of osteoporosis, cancer, heart disease, and reduction of cholesterol. Moreover, this flavoured beverage is essential for vegan consumers and lactose intolerant than normal consumers. The sensory examination of nine soymilk based flavoured beverages (S1, S2, S3, S4, S5, S6, S7, S8, and S9) was done to maximize the acceptability. Lastly, ranking of the different samples according to their sensory qualities and also to rank attributes of general quality. After review of the sensory parameters collected from a jury of 26 jurors, the rating of flavored beverage samples based on soymilk was followed S2> S9> S1> S4> S8> S7> S6> S5> S3. The ranking for the attributes of general quality was Taste > Mouthfeel >After Taste > Color >Aroma.