Physicochemical properties and sensory evaluation of fermented and acidified milk beverages in Malaysian market-reference for palm-based acidified milk beverage
2020
Siti Hazirah M. F. | Nur Haqim I. | Najwa S. | Che Anishas C. I. | Norazura Aila M. H. | Maznah Z.
In this study, 11 commercial samples in Malaysian market consisted of 10 fermented milk beverage and 1 acidified milk beverage were analysed for their proximate analysis, pH, titratable acidity (TA), brix, viscosity, colour, particle size and sensory evaluation. This study was conducted to get an overview on the physicochemical properties and sensory evaluation of the fermented and acidified milk beverages in order to produce palm-based acidified milk beverage. Energy content of these samples were ranged between 33.50-73.00 kcal/100 g. Fat, carbohydrate and protein contents were ranged between 0.00-2.54 g/100 g, 7.52-15.75 g/100 g and 1.98-2.10 g/100 g, respectively. All of the commercial samples were observed to be insignificant in sugar and ash content. The pH, TA and brix of the samples varied from 3.50%-4.20%, 0.27%- 0.72% and 9.40-18.90°B, accordingly. Colour (L*, a* and b*) varied significantly among the commercial samples. Viscosity and particle size were ranged between 0.022-0.063 Pa.s and 0.45-20.11 μm, respectively. Preferred sample based on sensory evaluation was commercial sample D (fermented). The characteristics of commercial samples B, D and E can be used as guidelines in formulating palm-based acidified milk beverage.
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