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Sensory, Physical, and Microbiological Properties of Liquid Whitener from Peanuts
Author(s) -
MALUNDO T.M.M.,
RESURRECCION A.V.A.,
WARE G.O.,
BEUCHAT L.R.
Publication year - 1994
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.1365-2621.1994.tb06962.x
Subject(s) - food science , astringent , flavor , lightness , mathematics , cottonseed , sensory system , chemistry , taste , biology , computer science , artificial intelligence , neuroscience
Liquid whitener was prepared using peanut extract, cottonseed oil, and water. Quadratic canonical polynomials predicted the response of the sensory variables peanutty, milky, oily flavor, astringent, and surface layer thickness to the component proportions. Reduced cubic canonical polynomials were necessary to predict responses of the sensory variables color lightness, roasted nutty, oily suspension; and the variables viscosity and stability in coffee to the component proportions. Increasing or decreasing extract from 50% of the blend decreased whitening capacity. Increasing extract increased peanutty and roasted nutty ratings. Increasing oil increased ratings for oily flavor and surface layer thickness but decreased astringent ratings and stability of whiteners in coffee. Storage of the whitener at 5° was necessary to prevent mi‐crobial spoilage.