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Abdullah, A., Malundo, T.M.M., Resurreccion, A.V.A., Beuchat, L.R. 1993 Descriptive Sensory Profiling for Optimizing the Formula of a Peanut Milk-Based Liquid Coffee Whitener. Journal of Food Science 58:120. | to Top |
Purpose: To see if peanut milk could be used as the sole protein base for a coffee whitener and to determine amounts of peanut milk, oil and corn syrup should be used.
Sensory: A ten member panel of previously trained on descriptive sensory analysis was used. Evaluation was done with descriptive analysis, and a150-mm intensity rating scale consisting of both structured and unstructured lines with descriptors.
Updated: Sunday, January 9, 2005.
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