Studies on the Quality Attributes of Liquid Dairy Whitener Pepared From Ultrafiltration Process in Tea and Coffee

Abstract

The quality attributes of liquid dairy whitener prepared from ultrafiltration process was investigated in both tea and coffee and also evaluated vis-à-vis market dairy whitener sample. Quality attributes, of standardized liquid dairy whitener in both tea and coffee, in terms of sensory i.e. flavour, mouthfeel, whiteness, appearance, sweetness and overall acceptability were evaluated on a nine point hedonic scale by a panel of trained judges and instrumental whitening ability i.e. L* (lightness), a* (redness) and b* (yellowness) were evaluated by using Tristimulus spectrophotometer Hunter Lab model Colour Flex®. Standardized liquid dairy whitener in both tea and coffee showed apperant improvement in flavour score, while there was significant decrease in mouthfeel and whiteness scores with the decrease in solids level, but with in desirable range. The maximum flavour scores in both tea and coffee were found with 2% solids level, while the minimum were found with 3% solids level. At optimized 2% solids level, standardized liquid dairy whitener in tea fetched highly significantly (P<0.01) greater whiteness scores and significantly (P<0.05) greater overall acceptability scores and good flavour and mouthfeel scores compared to market dairy whitener sample at 3% solids level, while in coffee standardized liquid dairy whitener exhibited highly significantly (P<0.01) greater flavour, mouthfeel and overall acceptability scores. In addition to this, standardized liquid dairy whitener also showed highly significantly (P<0.01) greater instrumental whitening ability in terms of L* value in both tea and coffee at optimized 2% solids level compared to market dairy whitener sample at 3% solids level. There could be clear 33% solids quantity saving in case of standardized liquid dairy whitener compared to market dairy whitener sample.