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

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Abdullah, A; Malundo, TMM; Resuureccon, AVA; Beuchat, LR;

Type of Document:
Scholarly Article


Journal of Food Science

Date of Publication:

Place of Publication:
Not Available


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

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