CONCLUSION
The main purpose of this study was to determine the optimal flavored beverage of the
four flavors. Results in this study indicated that the addition of flavor is desirable in improving
the sensory characteristics, particularly the flavor on the product. Most of the sensory attributes
including the overall liking, acceptance and purchase intent were improved considerably by the
addition of green mango and almond flavors in particular. Of the four flavors, overall liking as
perceived by consumers was high for green mango, almond, and chocolate. Contributing
attributes to overall liking included overall flavor, aroma, sweetness and mouthfeel viscosity.
Acceptance and purchasing decisions were most influenced by overall flavor, aroma, overall
liking and sweetness.
More importantly, green mango flavor, chocolate, and almond flavors were more
accepted, implying that these flavors have potential for introduction into the current soymilk
market. Chocolate soymilk is now on the market. But, the application of green mango and
almond as uniquely versatile flavors can be used in traditional and non-traditional soymilk to
promote flavors that are rounder, fuller and more pronounced. The high preference purchase
intent seen for green mango and almond in particular validates marketing potential of these
flavored soymilks. Based on the above results (from - overall acceptance and purchase intent,
gender difference in acceptance and purchase intent, pooled within canonical structures’ r, % hit
rate and proportional odds ratio), it can be stated that the aroma and overall flavor of green
mango and almond flavors can strongly alter or minimize unwanted after taste, make mouthfeel