Showing 1 results for A. Karbasi
A. Jokar, M. T. Golmakany, A. Karbasi,
Volume 10, Issue 4 (winter 2007)
Abstract
A dairy chocolate-flavored beverage was prepared using 55 % whey permeate and 45% whole milk. The beverage was sweetened by 3% date extract and 3% sugar. The blend was mixed with 0.7% cacao powder, 0.2 % caraginan, 0.15% vanilla , 3% skim milk powder, and 3% pasteurized cream(30%fat). Control sample was prepared by 100% whole milk without skim milk powder and cream. Both samples were heated up to 50 0C , blended by a mixer for 2 minutes, then pasteurized at 850C for 30 seconds and immediately cooled down to room temperature. Stability, pH, protein, total solids, fat and acceptability of the beverage and control samples were then evaluated. The new beverage had high acceptability.
