Possibility of developing a dairy spread added with vegetable oil
2001
Iglesia, E.E. | Parducho, R.R.
A study to determine the possibility of developing a dairy spread out of locally available materials was conducted at the Products Development Section, Milk Technology Division, Dairy Training and Research Institute [College, Laguna, Philippines]. The ingredients used were skimmilk powder, pasteurized fresh milk, corn oil, corn starch, with different levels of peanuts and sorbitol assigned in the following treatments, T1, 25 grams peanuts, no sorbitol; T2, 35 grams peanuts, no sorbitol; T3, 25 grams peanuts, 50 ml sorbitol; and T4, 35 grams peanuts, 50 ml sorbitol. The experimental dairy spreads were evaluated in terms of chemical composition and organoleptic preference. Protein, fat and moisture contents did not differ significantly (=0.05) among the four treatments. Likewise no significant differences (=0.05) were noted in the color and appearance, as well as the texture and spreadability of the samples. However, the different treatments gave a significant difference in flavor and general acceptability, with T3 and T4 more generally preferred by the panelists
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