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Sensory Quality and Performance of Spray‐dried Coffee Whitener from Peanuts 1
Author(s) -
MALUNDO T.M.M.,
RESURRECCION A.V.A.,
KOEHLER P.E.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05460.x
Subject(s) - food science , spray drying , chemistry , mathematics , moisture , solubility , chromatography , materials science , organic chemistry
The feasibility of producing coffee whitener by spray drying peanut extracts was studied. The whiteners were spray‐dried at 200°C using atomizer speeds of 15000, 25000, 35000 rpm and volumetric flow rates of 0.6, 1.2, 1.8 L/hr. Performance of the whiteners in coffee was evaluated vs commercial coffee creamers by a consumer panel. Objective tests for color, solubility, and moisture were performed. The liquid whitener had lower performance and sensory scores than commercial samples (p < 0.01). Recommended processing conditions for spray drying liquid whitener from peanuts at 200°C include atomizer speeds in the 15000‐29000 rpm range and volumetric flow rates > 1.80 L/hr.