Sensory Quality and Performance of Spray-dried Coffee Whitener from Peanuts1

Authors

  • T.M.M. MALUNDO,

    1. Authors Malundo and Resurreccion are with the Food Safety & Quality Enhancement Laboratory, Dept. of Food Science & Technology, Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Koehler is with the Dept. of Food Science & Technology, Univ. of Georgia, Athens, GA 30602. Address inquiries to Dr. Resurreccion.
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  • A.V.A. RESURRECCION,

    1. Authors Malundo and Resurreccion are with the Food Safety & Quality Enhancement Laboratory, Dept. of Food Science & Technology, Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Koehler is with the Dept. of Food Science & Technology, Univ. of Georgia, Athens, GA 30602. Address inquiries to Dr. Resurreccion.
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  • P.E. KOEHLER

    1. Authors Malundo and Resurreccion are with the Food Safety & Quality Enhancement Laboratory, Dept. of Food Science & Technology, Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Koehler is with the Dept. of Food Science & Technology, Univ. of Georgia, Athens, GA 30602. Address inquiries to Dr. Resurreccion.
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  • 1

    See NAPS Document No. 04907 for 21 pages of supplementary material. Order from NAPS c/o Microfiche Publications, P.O. Box 3513, Grand Central Station, New York, NY 10163-3513.

  • 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.

ABSTRACT

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.

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