Descriptive sensory profiling for optimizing the formula of a peanut milk-based liquid coffee whitener

Aminah Abdullah, T. M M Malundo, A. V A Resurreccion, L. R. Beuchat

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

A liquid coffee whitener was formulated using peanut milk as a substitute for sodium caseinate and water. Sensory quality of the formulation was evaluated using a descriptive panel. Six sensory attributes were significantly (p < 0.05) affected by the amounts of peanut milk, oil and corn syrup solids in the formulations. The maximum amount of peanut milk for an optimum formulation was 40%. The maximum fat content increased from 6% to 9% as peanut milk was decreased from 40% to 20%. A concentration of 2-9% corn syrup solids could be used with 20-40% peanut milk. Acceptable formulations within the optimum region contained 6% oil in combination with 40% peanut milk and 2% corn syrup solids or 20% peanut milk and 8% corn syrup solids.

Original languageEnglish
Pages (from-to)120-123
Number of pages4
JournalJournal of Food Science
Volume58
Issue number1
DOIs
Publication statusPublished - 1993
Externally publishedYes

Fingerprint

Coffee
Milk
corn syrup
liquids
Zea mays
oils
sodium caseinate
Caseins
Arachis
peanut milk
sensory properties
Oils
Fats
lipid content
Water

Keywords

  • Coffee whitener
  • Optimization
  • Peanut milk
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science

Cite this

Descriptive sensory profiling for optimizing the formula of a peanut milk-based liquid coffee whitener. / Abdullah, Aminah; Malundo, T. M M; Resurreccion, A. V A; Beuchat, L. R.

In: Journal of Food Science, Vol. 58, No. 1, 1993, p. 120-123.

Research output: Contribution to journalArticle

Abdullah, Aminah ; Malundo, T. M M ; Resurreccion, A. V A ; Beuchat, L. R. / Descriptive sensory profiling for optimizing the formula of a peanut milk-based liquid coffee whitener. In: Journal of Food Science. 1993 ; Vol. 58, No. 1. pp. 120-123.
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