Physicochemical properties and sensory evaluation of fermented and acidified milk beverages in Malaysian market-reference for palm-based acidified milk beverage

Siti Hazirah M. F., . and Nur Haqim I., . and Najwa S., . and Che Anishas C. I., . and Norazura Aila M. H., . and Maznah Z., . Physicochemical properties and sensory evaluation of fermented and acidified milk beverages in Malaysian market-reference for palm-based acidified milk beverage. pp. 656-664. ISSN 1511-2780

In this study 11 commercial samples in Malaysian market consisted of 10 fermented milk beverage and 1 acidified milk beverage were analysed for their proximate analysis pH titratable acidity (TA) brix viscosity colour particle size and sensory evaluation. This study was conducted to get an overview on the physicochemical properties and sensory evaluation of the fermented and acidified milk beverages in order to produce palm-based acidified milk beverage. Energy content of these samples were ranged between 33.50-73.00 kcal/100 g. Fat carbohydrate and protein contents were ranged between 0.00-2.54 g/100 g 7.52-15.75 g/100 g and 1.98-2.10 g/100 g respectively. All of the commercial samples were observed to be insignificant in sugar and ash content. The pH TA and brix of the samples varied from 3.50-4.20 0.27- 0.72 and 9.40-18.90B accordingly. Colour (L a and b) varied significantly among the commercial samples. Viscosity and particle size were ranged between 0.022-0.063 Pa.s and 0.45-20.11 m respectively. Preferred sample based on sensory evaluation was commercial sample D (fermented). The characteristics of commercial samples B D and E can be used as guidelines in formulating palm-based acidified milk beverage.

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Abstract

In this study 11 commercial samples in Malaysian market consisted of 10 fermented milk beverage and 1 acidified milk beverage were analysed for their proximate analysis pH titratable acidity (TA) brix viscosity colour particle size and sensory evaluation. This study was conducted to get an overview on the physicochemical properties and sensory evaluation of the fermented and acidified milk beverages in order to produce palm-based acidified milk beverage. Energy content of these samples were ranged between 33.50-73.00 kcal/100 g. Fat carbohydrate and protein contents were ranged between 0.00-2.54 g/100 g 7.52-15.75 g/100 g and 1.98-2.10 g/100 g respectively. All of the commercial samples were observed to be insignificant in sugar and ash content. The pH TA and brix of the samples varied from 3.50-4.20 0.27- 0.72 and 9.40-18.90B accordingly. Colour (L a and b) varied significantly among the commercial samples. Viscosity and particle size were ranged between 0.022-0.063 Pa.s and 0.45-20.11 m respectively. Preferred sample based on sensory evaluation was commercial sample D (fermented). The characteristics of commercial samples B D and E can be used as guidelines in formulating palm-based acidified milk beverage.

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Item Type:	Article
AGROVOC Term:	Fermented milk
AGROVOC Term:	Palm oils
AGROVOC Term:	Acidification
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Acidity
AGROVOC Term:	Viscosity
AGROVOC Term:	Colour
AGROVOC Term:	Particle size
AGROVOC Term:	Sensory evaluation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9484

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