The objective of this work was to assess the acceptability of soy drinks prepared with soymilk powder produced from lipoxygenase-free cultivar and from commercial soymilks powder. Two types of soy drinks were prepared by dissolving in water 5 and 10% null lipoxygenase soymilk powder and 10% soymilk powder for the commercial soymilks. The acceptance of soy drinks was evaluated by 200 consumers from Rio de Janeiro, RJ, and Londrina, PR, Brazil, by using a seven-point hedonic scale. The just-about-right scale of seven points was used to assess the mouthfeel and the sweetness of soy drinks. The purchase intention of soy drinks was also evaluated through the scale of three points. The soy drink of 10% null lipoxygenase soymilk powder obtained the highest acceptance (4.2 to 4.5), showed consistence near to the ideal value (4) and the highest intention of buying. The other soy drinks presented lower values for these evaluated attributes.
soybean milk; soyfood; lipoxygenase-free soybean
