Optimization of Flavored Toned Milk from Carabao (Bubalus bubalis carabanesis)

The study aimed to optimize the formulation of flavored toned milk beverage using Response Surface Methodology (RSM). A 7-variable 8-run 3 Plackett-Burman (PB) design and a 3 fractional factorial experiment following Central Composite Design (CCD) were used for the variable screening experiment and the optimization study, respectively. Sensory attributes like color, aroma, mouthfeel, taste, sweetness, and general acceptability were the response parameters considered. Variable screening revealed that sugar, mango, and vanilla flavors were the three factors that significantly affected the sensory attributes of the product. These selected variables were then used in the optimization study. The levels of the independent variables significantly affected the color, sweetness, and general acceptability of the product. The levels satisfying the optimum region were: p < 0.05. 0-14.8 %w/v sugar, 0-0.8%w/v mango, and 0-0.4 %w/v vanilla. The sugar level of 13.6% (w/v), vanilla level of 0.12% (w/v), and 0% (w/v) mango level was verified as the optimum combination for flavored toned milk. Results revealed that among the responses, only the values of the actual and predicted aroma acceptability of the product were not significantly different. This implies that the proposed model equation was only fit for predicting the aroma acceptability of the product. Observed acceptability had a higher rating than the predicted value, indicating that the panelists may have improved their evaluation with less confusion when there were only two samples presented. The optimum formulation of flavored toned milk and the commercial chocolate milk were subjected to consumer evaluation to assess the acceptability of the beverage and to evaluate the preference of consumers between the newly developed and the existing milk product in the local market. The optimum formulation was accepted among 88% of the respondents while 90% liked the commercial sample. Chi-square test results showed no significant difference between the two. This implies that the optimum formulation can compete with the existing commercial product in terms of sensory acceptability. A liter of commercial milk costs Php 80 while the optimum formulation (sugar level of 13.6% w/v, vanilla level of 0.12% w/v, and mango level of 0% w/v) only costs Php 76 per liter.