Table 5 Sensory test of soybean and Tofu ice cream
| Samples1) | Texture | Smell | Bitterness | Overall quality |
|
| Control | 6.80±1.703)cd4) | 6.30±1.78efg | 6.20±2.07bc | 6.29±1.73defg |
| BSI 02) | 5.45±1.39ab | 4.60±2.06abcd | 4.65±2.01ab | 4.66±1.60abc |
| BSI 5 | 5.90±1.02abc | 5.35±1.46bcde | 5.25±1.74abc | 5.34±1.11bcd |
| BSI 10 | 6.45±1.19bcd | 5.40±1.79cde | 5.50±1.99abc | 5.64±1.40cdef |
| BSI 15 | 5.95±1.47abc | 5.40±1.85cde | 5.40±2.16abc | 5.64±1.50cdef |
| BSI 20 | 6.50±1.70bcd | 6.20±1.79efg | 5.65±2.25abc | 5.82±1.73cdef |
|
| Control | 6.15±1.66abc | 5.75±1.80cdef | 5.75±2.12abc | 5.65±2.18cdef |
| SSI 0 | 5.35±1.76ab | 4.10±2.10ab | 4.30±2.41a | 4.10±2.02a |
| SSI 5 | 5.15±1.60a | 4.55±1.70abc | 4.40±2.30a | 4.75±1.62abc |
| SSI 10 | 5.90±1.29abc | 5.35±1.66bcde | 5.10±2.13abc | 5.30±1.56bcd |
| SSI 15 | 6.25±1.52abcd | 5.60±1.54cde | 5.50±2.04abc | 5.85±1.69cdef |
| SSI 20 | 6.20±1.47abcd | 6.10±1.29efg | 5.55±2.09abc | 5.70±1.81cdef |
|
| Control | 6.20±1.74abcd | 6.05±1.76efg | 6.00±2.20bc | 6.04±1.56defg |
| RSI 0 | 5.45±1.73ab | 4.05±1.99a | 4.30±2.20a | 4.38±1.62ab |
| RSI 5 | 6.35±1.53bcd | 5.60±1.93cde | 5.35±2.08abc | 5.53±1.72bcde |
| RSI 10 | 6.20±1.91abcd | 5.90±2.29def | 5.50±2.35abc | 5.89±1.75cdef |
| RSI 15 | 7.05±1.39cd | 7.25±1.86g | 6.65±2.11c | 7.11±1.51g |
| RSI 20 | 7.30±1.26d | 6.95±1.61fg | 6.30±2.15c | 6.79±1.49fg |
|
| Tofu ice cream | 6.40±1.35bcd | 6.65±1.95efg | 6.70±1.72c | 6.65±1.32efg |
1)BSI : Blanched soybean ice cream, SSI : Steamed soybean ice cream, RSI : Roasted soybean ice cream
2)Preprocessed time (min)
3)Values are mean ± SD of triplicate measurements
4)Means with different superscript letters within the same column are significantly different (p < 0.05) by Duncan's multiple range test.