Formulation and Evaluation of a Peanut Milk Based Whipped Topping Using Response Surface Methodology

Authors: Abdullah A.; Resurreccion A.V.A.; Beuchat L.R.

Source: Lebensmittel-Wissenschaft und-Technologie, Volume 26, Number 2, April 1993 , pp. 162-166(5)

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Abstract:

Using a rotatable design for two factors, 13 formulations of whipped topping were prepared containing 40% peanut milk as a source of protein. Whipped toppings were subjected to sensory evaluation using descriptive analysis. Color, overrun, viscosity and syneresis were analysed. Peanut-based whipped toppings were generally white and glossy with slightly stiff foam and fine, uniform air cells. There were significant differences in foam stiffness, uniformity of size of air cells and sweetness of various topping formulations. The physicochemical characteristics of formulated peanut-based whipped toppings were similar to those of commercially available whipped toppings.Copyright 1993, 1999 Academic Press

Language: English

Document Type: Research article

Affiliations: Department of Food Science and Nutrition, Universiti Kebangsaan Malaysia, 43600 Bangi Selangor Darul Ehsan (Malaysia) and Food Safety and Quality Enhancement Laboratory, Department of Food Science and Technology, University of Georgia, Griffin, GA 30

Publication date: 1993-04-01