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KMID : 1011620210370030192
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 3 p.192 ~ p.201
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Quality Characteristics of Vanilla Sauce Made with Various Plant-based Milk Products
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Bang Hyun-Ji
Yoon Hye-Hyun
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Abstract
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Purpose: This study examined the quality characteristics of vanilla sauce made with various plant-based milk products.
Methods: Vanilla sauces were prepared by replacing 100% of milk with almond milk(ALV), oat milk(OAV), soymilk(SOV), and coconut milk(COV). The pH value, sugar content, color value, line-spread distance, moisture content, attribute difference, and consumer acceptance of vanilla sauce made with various plant-based milk were measured.
Results: The pH of vanilla sauces was the highest in ALV and lowest in COV(p<0.001). SOV had the highest sugar contents and ALV had the lowest(p<0.001). CON showed the highest L value(p<0.001), and the lowest a value(p<0.001), while SOV showed the opposite tendency. The b value was the highest in OAV, and the lowest in ALV(p<0.001). The moisture content was the highest in ALV, and the lowest in SOV and COV(p<0.001). OAV showed significantly longer line-spread distance than the others(p<0.001). According to the attribute differences of the vanilla sauces, SOV had the darkest color(p<0.001). In addition, yellowness was the highest in OAV(p<0.01), and SOV was significantly thicker than the others(p<0.001). The bean odor(p<0.001) and flavor(p<0.001) scored highly in SOV, and the nut odor(p<0.001) and flavor(p<0.001) were high in ALV. COV showed the strongest coconut odor(p<0.001) and flavor(p<0.001). The eggy odor(p<0.01) and flavor(p<0.05) were the lowest in COV. SOV had the highest thickness(p<0.001). The consumer acceptance test results of the vanilla sauces indicated that CON and COV had significantly higher appearance and odor acceptance than the others. Furthermore, CON showed the highest acceptance of taste(p<0.001), texture(p<0.01), and overall acceptance(p<0.001).
Conclusion: The result showed the possibility of using plant-based milk in making vanilla sauce. In addition, there were differences between each vanilla sauce made with various plant-based milk products.
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KEYWORD
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vanilla sauce, plant-based milk, quality characteristics, consumer acceptance
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