Development Of Sesame Oil-Based Non-Dairy Creamer
Flavoured creamer is trendy in the current market. Coffee drinkers like to add creamer into their coffee to diversify or enrich the flavour at the same time whiten the colour. This study aimed at developing a coffee creamer by using sesame oil. The effects of different weight percentage of sodium...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47394/ http://eprints.usm.my/47394/1/YAU%20XIANG%20MING.pdf |
| _version_ | 1848880860732850176 |
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| author | Yau, Xiang Ming |
| author_facet | Yau, Xiang Ming |
| author_sort | Yau, Xiang Ming |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Flavoured creamer is trendy in the current market. Coffee drinkers like to add
creamer into their coffee to diversify or enrich the flavour at the same time whiten the
colour. This study aimed at developing a coffee creamer by using sesame oil. The
effects of different weight percentage of sodium caseinate to the total oil and sodium
caseinate components (10%, 20% and 30%) in the creamer on the physicochemical
properties was studied. Samples produced were characterized by particle morphology,
particle size, colour, water activity, moisture content, bulk density, flowability,
solubility and whitening ability. Results showed that different weight percentage of
sodium caseinate to the total oil and sodium caseinate components had significant
effects on the physicochemical properties of the creamer except for the moisture
content analysis. Creamer formulated with 30% of sodium caseinate calculated as
percentage of the total oil and sodium caseinate possessed the most desirable properties
as a creamer in term of flowability, solubility and whitening effect among the three
formulations studied. Besides, it was found that flowability of the creamer produced
were improved substantially when 1% and 2% of silicon dioxide was added to the
formulation. The microbial analyse results of the best formulated sesame oil-based
creamer showed that aerobic bacteria, yeast, mold and Escherichia coli were not
detectable. The creamer produced was safe to be consumed. The overall acceptability
score for the sesame oil-based creamer produced was 4.2 based on a 7-point hedonic
scale. This indicated that the sesame flavoured creamer produced was moderately
acceptable by the panellists. |
| first_indexed | 2025-11-15T18:09:50Z |
| format | Monograph |
| id | usm-47394 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:09:50Z |
| publishDate | 2020 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-473942020-09-23T09:17:19Z http://eprints.usm.my/47394/ Development Of Sesame Oil-Based Non-Dairy Creamer Yau, Xiang Ming T1-995 Technology(General) Flavoured creamer is trendy in the current market. Coffee drinkers like to add creamer into their coffee to diversify or enrich the flavour at the same time whiten the colour. This study aimed at developing a coffee creamer by using sesame oil. The effects of different weight percentage of sodium caseinate to the total oil and sodium caseinate components (10%, 20% and 30%) in the creamer on the physicochemical properties was studied. Samples produced were characterized by particle morphology, particle size, colour, water activity, moisture content, bulk density, flowability, solubility and whitening ability. Results showed that different weight percentage of sodium caseinate to the total oil and sodium caseinate components had significant effects on the physicochemical properties of the creamer except for the moisture content analysis. Creamer formulated with 30% of sodium caseinate calculated as percentage of the total oil and sodium caseinate possessed the most desirable properties as a creamer in term of flowability, solubility and whitening effect among the three formulations studied. Besides, it was found that flowability of the creamer produced were improved substantially when 1% and 2% of silicon dioxide was added to the formulation. The microbial analyse results of the best formulated sesame oil-based creamer showed that aerobic bacteria, yeast, mold and Escherichia coli were not detectable. The creamer produced was safe to be consumed. The overall acceptability score for the sesame oil-based creamer produced was 4.2 based on a 7-point hedonic scale. This indicated that the sesame flavoured creamer produced was moderately acceptable by the panellists. Universiti Sains Malaysia 2020-07 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/47394/1/YAU%20XIANG%20MING.pdf Yau, Xiang Ming (2020) Development Of Sesame Oil-Based Non-Dairy Creamer. Project Report. Universiti Sains Malaysia. (Submitted) http://ethesis.usm.my:8080/jspui/ |
| spellingShingle | T1-995 Technology(General) Yau, Xiang Ming Development Of Sesame Oil-Based Non-Dairy Creamer |
| title | Development Of Sesame Oil-Based
Non-Dairy Creamer |
| title_full | Development Of Sesame Oil-Based
Non-Dairy Creamer |
| title_fullStr | Development Of Sesame Oil-Based
Non-Dairy Creamer |
| title_full_unstemmed | Development Of Sesame Oil-Based
Non-Dairy Creamer |
| title_short | Development Of Sesame Oil-Based
Non-Dairy Creamer |
| title_sort | development of sesame oil-based
non-dairy creamer |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/47394/ http://eprints.usm.my/47394/ http://eprints.usm.my/47394/1/YAU%20XIANG%20MING.pdf |