44F-21 |
Sensory attributes of a low-fat milk beverage flavored with coffee, caramel and/or chocolate containing hazelnut meal |
S. J. KIM and Z. Ustunol. Dept. of Food Science & Human Nutrition, Michigan State Univ., 2105 S. Anthony Hall, East Lansing, MI 48824 Compatibility of hazelnuts and chocolate has been well recognized over the years. However, there is no information available to the compatibility of hazelnuts with coffee, caramel and/or their various combinations with chocolate. The objective of this study was to determine the compatibility of hazelnut meal with coffee, caramel, and chocolate flavor and their various combinations in a low-fat milk beverage. Six different formulations of a low-fat milk beverage was manufactured using 1% fat milk, 5% sucrose, 0.2% stabilizer, 0.15% salt, with or without hazelnut meal, and various flavor combinations of coffee, caramel and chocolate. The product was homogenized (2000, 500psi), pasteurized (77°C, 18sec), packaged in one-quart plastic containers and refrigerated at 4°C until evaluation. Experiments were replicated three times in a randomized block design. Aroma and flavor intensity (of each flavor), mouthfeel, and aftertaste were evaluated by a 15-member trained sensory panel using a structured 9-point intensity scale where 9 indicated the highest and 1 the lowest intensity for each attribute studied. Overall acceptability was determined by untrained judges. Overall, all hazelnut meal-containing formulations were scored by the trained judges to have higher mouthfeel scores than their counterparts without hazelnut meal. Detection of aftertaste was similar between products with and without hazelnut meal. Overall, incorporation of hazelnut meal did not affect perception of chocolate, coffee and caramel aroma and flavor intensity but it did enhance perception of hazelnut aroma and flavor. The untrained panel rated coffee/caramel flavored low-fat milk beverage with hazelnut meal as the best product. A desirable low-fat milk beverage flavored with coffee, caramel and/or chocolate containing hazelnut meal with desirable sensory attributes was manufactured. This product should be suitable for targeting adults.
Session 44F, Product Development
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