Sensory and Consumer Evaluation of Soy Milk in Coffee

Recruitment closed

Aim of study

The study aims to understand consumer preferences of soy milk in coffee, focusing on flavour, aroma, mouthfeel, and overall acceptance. The insights gained will be used to improve soy milk formulas, making sure they go well with coffee and meet consumer preferences.

This research will help enhance plant-based milk options, providing satisfying alternatives to dairy milk for coffee enthusiasts.

 

Eligibility criteria

  • Are aged 18 to 65 years
  • Drink coffee with soy milk at least once a day

Exclusion criteria

  • If you have associations with a market research company
  • Are employed by a snack/beverage food company
  • Are involved with radio/TV/press
  • Have specific food allergies (especially related to soy or soy milk)
  • Do not consume soy milk in coffee
  • Are pregnant or lactating
  • Have tested positive for COVID-19 in the past three months (or one month if you have experienced smell and taste issues).

 

Key points for participants

Participants are required to attend a 1 x 60 minute tasting session at the CASS research laboratory, located at Deakin University, Burwood.

 

Reimbursement

$30 Woolworths ‘Everyday Gift Card’ upon study completion.

Contact

Akansha Gupta
PhD Candidate

s222416751@deakin.edu.au

 

Ethics number

HEAG-H 2023_2024