Graduate Thesis Or Dissertation
 

Process development and sensory evaluation of a sweetened flavored carbonated milk beverage

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/1g05fg99g

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  • The processing parameters of and processing procedures for sweetened blueberry flavored carbonated milk beverages were developed in this study. Foam formation of the milk after carbonation was controlled by a precharging of the vessel headspace. A combination of heat treatment (85°C, 30 minutes) and CMC addition was conducted to minimize the acid coagulation of casein with added fruit concentrate. Both carbonated and noncarbonated, sweetened blueberry flavored milk were evaluated by a trained panel. The effect of carbonation and sweetener source on taste properties in a blueberry flavored milk beverage system were discussed. Carbonation enhanced the sensory rating of overall intensity, sweetness and blueberry flavor. There was no significant carbonation effect on perceived viscosity. The sweetener source (sucrose, HFCS, pear concentrate and aspartame) caused a significant effect on the sensory rating of viscosity, but a nonsignificant effect on that of overall intensity, sweetness and blueberry flavor. Two consumer panels evaluated the carbonated, sweetened blueberry flavored milk beverages. The percentage of panelists who liked the products was approximately 50%. The results from the distributions of responses on a "just right" scale indicated that the carbonation and sweetness level probably were optimum formulations, and the level of blueberry flavor was too low. The results also implied that sucrose and HFCS were more appropriate sweeteners in flavored carbonated milk beverages than aspartame and pear concentrate. Two obstacles for consumer potential were the rapid separation phenomenon and the unattractive color of the products.
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