Formulation and Evaluation of a Peanut Milk Based Whipped Topping Using Response Surface Methodology

Aminah Abdullah, A. V A Resurreccion, L. R. Beuchat

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Using a rotatable design for two factors, 13 formulations of whipped topping were prepared containing 40% peanut milk as a source of protein. Whipped toppings were subjected to sensory evaluation using descriptive analysis. Color, overrun, viscosity and syneresis were analysed. Peanut-based whipped toppings were generally white and glossy with slightly stiff foam and fine, uniform air cells. There were significant differences in foam stiffness, uniformity of size of air cells and sweetness of various topping formulations. The physicochemical characteristics of formulated peanut-based whipped toppings were similar to those of commercially available whipped toppings.

Original languageEnglish
Pages (from-to)162-166
Number of pages5
JournalLWT - Food Science and Technology
Volume26
Issue number2
DOIs
Publication statusPublished - Apr 1993

Fingerprint

food toppings
response surface methodology
Foams
Milk
Air
foams
Stiffness
peanuts
Viscosity
Color
Proteins
Cell Size
air
sweetness
protein sources
sensory evaluation
viscosity
peanut milk
Arachis
cells

ASJC Scopus subject areas

  • Engineering (miscellaneous)
  • Food Science

Cite this

Formulation and Evaluation of a Peanut Milk Based Whipped Topping Using Response Surface Methodology. / Abdullah, Aminah; Resurreccion, A. V A; Beuchat, L. R.

In: LWT - Food Science and Technology, Vol. 26, No. 2, 04.1993, p. 162-166.

Research output: Contribution to journalArticle

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