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. / Graduation date: 1988
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27047 |
| Date | 10 August 1987 |
| Creators | Yau, Niann-jou N. (Niann-jou Newton) |
| Contributors | McDaniel, Mina R. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.0022 seconds