Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)

Figures & data

Table 1 Sensory properties, consistency index (K, Pasⁿ), and flow behaviour index (n, dimensionless) of milk-soymilk salep beverages. ^A

Sample	Colour	Odour	Taste	Mouthfeel	Overall acceptability	Consumer acceptance ^B (%)	Consumer purchase intent ^B (%)	K	n
Control ^C	7.8^a (0.4)	7.3^a (0.5)	6.8^a (0.5)	7.0^a (0.6)	8.3^a (0.3)	73	65	0.147^a	0.7303^a
25% soymilk	6.8^ab(0.2)	6.8^a (0.4)	6.5^a (0.3)	6.3^ab(0.1)	7.0^a (0.2)	69	61	0.236^b	0.621^b
50% soymilk	7.0^ab(0.2)	6.3^ab(0.2)	5.5^ab(0.2)	6.0^ab(0.3)	6.3^a (0.2)	60	53	0.328^c	0.6059^c
75% soymilk	5.0^bc(0.3)	4.3^bc(0.2)	3.5^b (0.3)	4.5^ab(0.4)	4.3^b (0.1)	50	44	0.471^d	0.5774^d
100% soymilk	4.5^c (0.5)	3.0^c (0.2)	3.5^b (0.3)	3.8^b (0.3)	3.5^b (0.3)	45	32	1.276^e	0.4094^e
^ANumbers in parentheses refer to standard deviation of consumer responses. A 9-point hedonic scale was used (1 = dislike extremely, 5 = neither like nor dislike, and 9 = like extremely). Mean values in the same column not followed by the same letter are significantly different (p < 0.05).
^BConsumer acceptance and purchase intent were evaluated using a yes/no scale.
^CControl: no soymilk added, and 25, 50, 75, and 100% (g/100 g total milk) are the soymilk substitution levels.

Table 2 Correlation between rheological parameters and certain sensory attributes

	Colour	Odour	Taste	Mouthfeel	Overall acceptability
Colour	1.000
Odour	0.477∗	1.000
Taste	0.660∗∗	0.552∗	1.000
Mouthfeel	0.365	0.728∗∗	0.409	1.000
Overall acceptability	0.651∗∗	0.651∗∗	0.915∗∗	0.610∗∗	1.000
N	0.637	0.730	0.620	0.573	0.760
K	−0.604	−0.727	−0.596	−0.551	−0.708
∗∗Correlation is significant at the 0.01 level;
∗Correlation is significant at the 0.05 level;
n: flow behaviour index (dimensionless);
K: consistency index (Pa s^n).

Figure 1 Typical rheological behaviour of milk-soymilk salep beverage (40°C).