Sensory Profiling and Positioning of Commercial Samples of Milk Powder

Kamath, Anupama; Ravi, R.; Rajalakshmi, D.

doi:10.1111/j.1745-459x.1999.tb00119.x

Cited by 8 publications

(4 citation statements)

References 2 publications

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“…For aroma and flavor evaluation, 10 g of whey powder and 0.01 mL of color (McCormick red food color to prevent the appearance of whey from influencing a panelist's decision) were suspended in 100 mL of spring water at 40°C and mixed by electric mixer at 200 rpm for 2 min. Samples (70 mL) were served in clear wine glasses covered with plastic lids, and were evaluated at 25 ± 2°C after standing for 2 h (Kamath et al, 1999) to allow for release of volatile aroma into the head space. After evaluation of aroma, flavor was evaluated.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Rate of Maillard Browning in Sweet Whey Powder

Sithole

McDaniel

Meunier-Goddik

2005

Journal of Dairy Science

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The objective of this study was to evaluate the rate of Maillard browning in 3 commercial sweet whey powders (WC1, WC2, and MW1), under accelerated shelf-life testing (ASLT) and under normal storage conditions (21 degrees C and 35% RH). Rate of brown pigment formation (k) obtained from short-term ASLT of whey powder was compared with actual findings obtained from the long-term shelf-life testing under normal conditions. Deterioration by Maillard browning, measured by spectrophotometer, was compared with changes in color (Hunter Laboratory), free moisture, titratable acidity, and sensory attributes. Results suggest that estimated k (from ASLT) was comparable with the observed rate (obtained at ambient temperature) for 2 producers (WC1, MW1). The actual k values observed for samples WC1, WC2, and MW1, stored under normal conditions, were 0.0031, 0.0080, and 0.0148 color units/g of solid per mo, respectively. The estimated values of k for samples WC1, WC2, and MW1 were 1.12, 4.90, and 1.35 times more than the observed values, respectively. The Q10 values (increase in reaction rate for a 10 degrees C temperature increase) ranged from 1.77 to 4.14, and the activation energies ranged from 15.9 to 28.4 kcal/mol. Hunter Laboratory values L* and a* appeared most sensitive to changes during storage. Free moisture content, and acidity increased significantly with storage. However, no significant changes were detected by the sensory panel in the attributes considered.

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Section: Sensory Evaluationmentioning

confidence: 99%

Rate of Maillard Browning in Sweet Whey Powder

Sithole

McDaniel

Meunier-Goddik

2005

Journal of Dairy Science

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“…Sensory evaluation of milk powder with microencapsulated OPO was followed as per the recommendations of the International Dairy Federation (IDF) [14] with some modifications. [15,16] Thirty assessors were used for sensory evaluation of milk powder samples. A 0-to 10-point scale was used for four sensory attributes (overall impression, frankincense, colour, and reconstituability) with 0 being unacceptable and 10 being excellent; ≥5 indicated an acceptable sample.…”

Section: Preparation Of Microencapsulated Opomentioning

confidence: 99%

Characteristic of microencapsulated 1,3-dioleoyl-2-palmitoylglycerol and its application in infant formula powder

Zhang

Chun

et al. 2018

International Journal of Food Properties

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1,3-Dioleoyl-2-palmitoylglycerol (OPO) is used widely as a food additive. However, the structured lipid is sensitive to oxygen and light in the production process. This results in the loss of its original nutrition and production of harmful substances. In this study, the OPO was microencapsulated using whey protein isolate and maltodextrin as the wall material and monostearin as an emulsifier by spray-drying technology added to the infant formula milk, in order to improve its oxidative stability. The OPO microcapsules were released in vitro through the simulated gastrointestinal tract; sensory evaluation of microencapsulated OPO in infant formula powder and nutrition absorption of microencapsulated OPO in infant formula power by animal experiments were investigated. The results showed that OPO microcapsules have a slow-release effect; after 2 h of simulated gastric fluid digestion, only 16.1 ± 3.2% of the oil was released from microencapsulated OPO, and after another 2 h of simulated intestinal fluid digestion, there was 92.3 ± 2.8% of oil released from the microencapsulated OPO. The infant formula with microencapsulated OPO has a uniform colour and no odour. The quality of infant formula with microencapsulated OPO was obviously better than infant formula with OPO by storage test. Everted mice gut sac experiments confirmed that microencapsulation did not affect absorption of mice to OPO in infant formula and prevented the loss of calcium. The study confirmed that addition of microencapsulated OPO makes infant formula more efficient for product quality and nutrition absorption.

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“…A number of studies have determined sensory properties of various milk samples including plain milk (Claassen and Lawless 1992;Frost et al 2001;Francis et al 2005), chocolate milk (Thompson et al 2004), powdered milk (Kamath et al 1999;Drake et al 2003) and processed milks that are not specific to UHT milk (Chapman et al 2001;Fromm and Boor 2004;Clare et al 2005). In addition, lexicons for milk alternatives such as soymilk, have been published (Torres-Penaranda and Reitmeier 2001;Day N' Kouka et al 2004;Chambers et al 2006;Keast and Lau 2006).…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Sensory Properties of Ultra‐high‐temperature (Uht) Milk From Different Countries

Oupadissakoon

Chambers²,

Chambers

2009

Journal of Sensory Studies

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Shelf‐stable milk, also known as ultra‐high‐temperature (UHT) milk is the most common form of milk in many parts of the world. This study compared the differences in flavor and texture of 37 commercially available UHT and sterilized milk samples including whole, 2% reduced‐fat and low‐fat milk obtained from markets in seven countries: France (n = 2), Italy (n = 11), Japan (n = 1), Korea (n = 2), Peru (n = 3), Thailand (n = 13) and the U.S.A. (n = 5). Five highly trained panelists used flavor and texture profiling to describe the sensory properties of each milk sample. Data were analyzed by principal component analysis and hierarchical cluster analysis. Higher levels of processed, chalky, brown and cooked flavor notes generally corresponded to lower levels of fresh dairy flavor characteristics. In general, samples did not vary consistently within a country. Fat content did not correlate with dairy fat flavor or with viscosity. This research suggests that companies' manufacturing processes for UHT milk may have more impact than country or fat content in determining sensory properties of UHT milk. PRACTICAL APPLICATIONS Sensory properties of UHT milk from different countries developed in this study could be used by the dairy industry to understand the similarities and differences of UHT milk characteristics from different regions and to modify UHT milk characteristics to meet consumers' criteria or expectation. The study suggests that manufacturers who want to improve quality of UHT milk by modify flavor and texture properties should focus on improvements to the manufacturing processes.

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Sensory Profiling and Positioning of Commercial Samples of Milk Powder

Cited by 8 publications

References 2 publications

Rate of Maillard Browning in Sweet Whey Powder

Rate of Maillard Browning in Sweet Whey Powder

Characteristic of microencapsulated 1,3-dioleoyl-2-palmitoylglycerol and its application in infant formula powder

Comparison of the Sensory Properties of Ultra‐high‐temperature (Uht) Milk From Different Countries

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