Effect of Functional Ingredients on the Sensory Characteristics of Ready to Use Coffee Beverage


Authors : Poornima. S, Dr. D. B. Puranik.

Volume/Issue : Volume 4 - 2019, Issue 3 - March

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://bit.ly/2OZiZKe

Thomson Reuters ResearcherID : https://goo.gl/KTXLC3

Abstract : The present research was carried out to study the effect various functional ingredients on the sensory characteristics of ready to use health beverage. Ready to use coffee beverage was prepared by using double toned milk and replacement of part of milk with functional ingredients such as cheddar cheese whey (20, 30 & 40 %), incorporation of stevia:sugar (0:100, 25:75, 50:50 & 100:00) blend, walnut oil (2, 3 & 4 %) and coffee decoction (10, 15 & 20 %) which was optimised by sensory evaluation. Finally, based on sensory scores 30 % whey, 0:100 stevia:sugar ratio, 2 % walnut oil and 15 % coffee decoction was optimised and the ready to use coffee beverage was developed.

Keywords : Whey, Stevia, Walnut Oil, Coffee & Sensory Properties..

The present research was carried out to study the effect various functional ingredients on the sensory characteristics of ready to use health beverage. Ready to use coffee beverage was prepared by using double toned milk and replacement of part of milk with functional ingredients such as cheddar cheese whey (20, 30 & 40 %), incorporation of stevia:sugar (0:100, 25:75, 50:50 & 100:00) blend, walnut oil (2, 3 & 4 %) and coffee decoction (10, 15 & 20 %) which was optimised by sensory evaluation. Finally, based on sensory scores 30 % whey, 0:100 stevia:sugar ratio, 2 % walnut oil and 15 % coffee decoction was optimised and the ready to use coffee beverage was developed.

Keywords : Whey, Stevia, Walnut Oil, Coffee & Sensory Properties..

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