| Autor: |
DESHPANDE, R.P., CHINNAN, M.S., McWATTERS, K.H. |
| Předmět: |
|
| Zdroj: |
Journal of Sensory Studies; Apr2005, Vol. 20 Issue 2, p130-146, 17p |
| Abstrakt: |
Mixture design and pilot-plant scale processing protocol were developed to obtain the best chocolate-flavored peanut–soy beverage formulation. Twenty-eight formulations were evaluated for nutritional (lysine content), physical (viscosity[η], visual stability index[VSI]) and nine sensory (consumer liking) attributes. Lysine contents (mg/g protein) (44.1–57.1) were close to the reference (51.0) and in the desirable range observed for other peanut-based beverages. Higher viscosity indicated lower consumer liking, but lower viscosity resulted in lower VSI. Formulation♯8 having 43.9% peanut, 36.3% soy protein isolate (SPI) and 19.8% chocolate syrup had the highest consumer liking and the best balance of physical properties (η = 41.5 mPa·s; VSI = 0.99). As compared to commercial chocolate milk (6 = slightly like to 7 = moderately like), it was rated higher for appearance (7.0), color (6.8) and sweetness (6.4). Two SPI formulations (♯6 and♯7) and a soy flour formulation (♯14) were rated highest for aroma (6.2), color (7.0) and flavor (6.0), respectively. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
|
Nepřihlášeným uživatelům se plný text nezobrazuje |
K zobrazení výsledku je třeba se přihlásit.
|
