The quality and consumer acceptance of corn milk powder with sugar coating and pasteurized process

Abstract

The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. Then pasteurized corn milk with 3 levels of total soluble solid; 9, 10 and 11 Brix, respectively. The suitable total soluble solid for pasteurized corn milk was 11 Brix. Physicochemical properties. The color values L *, a *, b *, pH equals 74.95 21.03 34.41 and 07.16, respectively. Protein, fat, fiber, moisture, ash, citric acid, lactic acid, and carbohydrates. Percent 2.28 1.48 2.22 68.48 0.26 0.14 0.24 and 25.18, respectively. An average sensory score of an appearance, viscosity, taste and overall liking from 30 panelists had significant (p 0.05) higher than other treatments. The optimum corn milk powder by coating sugar with the ratio of corn milk : sugar was 50 % (by volume/weight) of sugar was dried in tray dryer at 70 C. The color values L *, a *, b * were 39.89, -2.10 and 10.38, respectively. The sensory acceptance of corn milk from the market was significant (p 0.05) higher score than reconstituted corn milk powder.