Development of ready-to-drink almond milk coffee as a novel alternative of vegan food

Abstract

Coffee is a popular drink among the productive young generation. In consuming coffee, consumers often add cow’s milk to reduce the bitter and sour taste that is too strong in coffee. The high use of milk from animal sources causes an increase in the livestock sector accompanied by land and water use and global warming. This study aims to develop a plant-based ready-to-drink almond soy milk coffee drink with a quantitative approach in the form of Kano Model, Quality Function Deployment, and sensory test in the form of hedonic test and simple ranking test. Based on the results of the study, it was concluded that milk coffee with the use of almonds is one of the most important attributes for consumers to produce creamy milk coffee, where formula 2 with a ratio of almond paste: isolated soy protein = 70:30 is the optimal formulation and meets the consumer acceptance.