Publication
Descripitive sensory profiling for optimizing the formula of a peanut-milk- based liquid whitener
Details
Author(s):
Abdullah, A; Malundo, TMM; Resuureccon, AVA; Beuchat, LR;
Type of Document:
Scholarly Article
Publisher/Journal:
Journal of Food Science
Date of Publication:
1993
Place of Publication:
Not Available
Description
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