Abstract
ABSTRACTA liquid coffee whitener was formulated using peanut milk as a substitute for sodium caseinate and water. Sensory quality of the formulation was evaluated using a descriptive panel. Six sensory attributes were significantly (p < 0.05) affected by the amounts of peanut milk, oil and corn syrup solids in the formulations. The maximum amount of peanut milk for an optimum formulation was 40%. The maximum fat content increased from 6% to 9% as peanut milk was decreased from 40% to 20%. A concentration of 2–9% corn syrup solids could be used with 20–40% peanut milk. Acceptable formulations within the optimum region contained 6% oil in combination with 40% peanut milk and 2% corn syrup solids or 20% peanut milk and 8% corn syrup solids.
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