71A-4

A. COFFEE¹, J. U. McGregor¹, and M. A. Drake². (1) Dept. of Food Science and Human Nutrition, Clemson Univ., 224 Poole Agricultural Ctr., Box 340371, Clemson, SC 29634-0371, (2) Dept. of Food Science, North Carolina State Univ., Schaub Hall, Box 7624, Raleigh, NC 27695-7624

Milk powder serves as an ingredient in many food products. The use of whole milk powder (WMP) in food production is limited due to its brief shelf life. Recent research has indicated that rice bran oil (RBO) could enhance the shelf life and delay oxidative off-flavors in WMP. Further research is necessary to determine the acceptability of RBO-fortified WMP in ingredient applications such as baked goods. Our objective was to determine consumer acceptability of RBO-treated WMP as an ingredient in yeast-raised bread. Four WMP treatments were selected: (1) control (fresh WMP), (2) RBO-treated WMP (fresh), (3) RBO-treated WMP (40 days at 45 ºC, a_w 0.31), and (4) WMP (32 mo old, 22 ºC, 50% RH storage). WMP was rehydrated and evaluated by descriptive sensory analysis. Yeast-raised potato bread was subsequently made using a straight dough method with each of the four WMP treatments (3.8% dry weight WMP of total recipe). A standard dough formulation and make-procedure was used. Using a 9-point hedonic scale, consumers (n=92) evaluated the four freshly baked breads for the following attributes: aroma, flavor, sweetness, texture, appearance, and overall acceptance. Trained panelists documented distinct differences in the flavor profiles of the rehydrated WMP (P < 0.05). Differences were also noted for consumer acceptance of breads made with the different WMP, but these differences were more subtle than those documented for the trained panel. Breads made from RBO-treated WMP (40 day, 45 ºC) received the highest scores for aroma liking, flavor liking, appearance liking, and overall acceptance (P < 0.05). Our results suggest that the addition of RBO-treated WMP (40 days at 45 ºC) will not negatively alter the flavor properties of yeast-raised potato bread. The results also suggest that extended shelf-life, high-fat dried milk products can be developed as an ingredient for the production of high-quality baked products.

Session 71A, Dairy Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana