Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

  • Ahn, Sung-Il (Program of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University) ;
  • Park, Jun-Hong (Program of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University) ;
  • Kim, Jae-Hoon (Seoul F&B Co., Ltd.) ;
  • Oh, Duk-Geun (Seoul F&B Co., Ltd.) ;
  • Kim, Moojoong (Institutes of Green Bio Science and Technology, Seoul National University) ;
  • Chung, Donghwa (Institutes of Green Bio Science and Technology, Seoul National University) ;
  • Jhoo, Jin-Woo (Program of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University) ;
  • Kim, Gur-Yoo (Program of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University)
  • Received : 2016.10.13
  • Accepted : 2017.01.05
  • Published : 2017.02.28
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Abstract

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and $-25.94{\pm}0.06mV$, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The $L^*$ values gradually decreased within all groups, whereas the $a^*$ and $b^*$ values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

Keywords

References

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