Tan , Mei Ling (2012) Product development of chocolate flavoured rice soy milk. Universiti Malaysia Sabah.
Product is developed using blank upland rice, soy bean, cocoa powder and sugar to substitute milk product for people who are lactose intolerance, milk allergy and vegan. Formulation F2, F4 and F7 of milk sample was chosen as best three formulations out of nine formulations in BIB Ranking Test. 7-Point Hedonic Test help in selections of formulation F4 of milk sample as the best formulation. Formulation 4 obtained highest mean score in taste, texture and overall acceptance. Proximate analysis carried out on formulation F4 and also a control to compare the difference among them. The milk sample contain 76.20±0.034% of moisture, 0.38±0.906% of ash, 1.35±0.018% of fat, 2.11±0.016% of protein, 1.92±0.352% of dietary fibre and 18.04±0.744% of carbohydrate. Milk sample has total energy value of 96.59 kcal or 408.82 kJ per 100ml which lower than in control. Microbiological test was carried out for both total colony count in both total plate count and yeast and mould count. pH value is found to increased first from 6.72±0.006 to 7.05±0.006 and decreased back to 5.92±0.300 along the storage period. Milk sample is found unsafe to be consumed after 5 days of storage. Pair comparison test was done to find out differences between fresh and storage sample from aspects of appearance, taste, texture, aroma and overall acceptance. Result showed that majority of panellists can spot the difference between fresh and day-5 sample. Consumer test shows 91% of consumers like the product and 56% is willing to buy it if it can be found in market.
|Item Type:||Academic Exercise|
|Uncontrolled Keywords:||lactose intolerance, milk allergy, vegan, BIB Ranking Test, acceptance, taste, texture|
|Subjects:||T Technology > TX Home economics > Nutrition. Foods and food supply|
|Divisions:||SCHOOL > School of Food Science and Nutrition|
|Deposited By:||IR Admin|
|Deposited On:||10 Dec 2013 15:38|
|Last Modified:||10 Dec 2013 15:38|
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