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Sensory Quality and Performance of Spray-dried Coffee Whitener from Peanuts1
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 222–226, January 1992
How to Cite
MALUNDO, T.M.M., RESURRECCION, A.V.A. and KOEHLER, P.E. (1992), Sensory Quality and Performance of Spray-dried Coffee Whitener from Peanuts. Journal of Food Science, 57: 222–226. doi: 10.1111/j.1365-2621.1992.tb05460.x
This study was supported in part by State and Batch Funds allocated to the Georgia Agricultural Experiment Station We thank Mr. Julius W. Carithers for technical assistance.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/26/91; revised 6/24/91; accepted 7/20/91.
The feasibility of producing coffee whitener by spray drying peanut extracts was studied. The whiteners were spray-dried at 200°C using atomizer speeds of 15000, 25000, 35000 rpm and volumetric flow rates of 0.6, 1.2, 1.8 L/hr. Performance of the whiteners in coffee was evaluated vs commercial coffee creamers by a consumer panel. Objective tests for color, solubility, and moisture were performed. The liquid whitener had lower performance and sensory scores than commercial samples (p < 0.01). Recommended processing conditions for spray drying liquid whitener from peanuts at 200°C include atomizer speeds in the 15000-29000 rpm range and volumetric flow rates > 1.80 L/hr.