Formulations of Milk Cappuccino from Soy Milk with Evaluation Sensorys and Benefit of Health

DOI

10.2991/ictgtd-16.2017.14How to use a DOI?

Keywords

Cappuccino, soy milk, non dairy creamer, homogenization

Abstract

Cappuccino is beverage from Italy, made from espresso, heated milk, and whipped milk until frothy, but now people are beginning to use soy milk as an alternative milk in making cappuccino. Soy milk is product made from soy bean seed extract, but soy milk has beany flavour and has fat content lower than cow's milk. This study aims to determine technique to make cappuccino from soy milk, sensory evaluation, level of panelist preferences and nutrient content on cappuccino which used soy milk. The technique of making the cappuccino used soy milk were adding non dairy creamer as much as 0%, 5% and 10%, followed by agitation using homogenization techniques for 0 second, 30 seconds, and 60 seconds. The result showed that cappuccino used soy milk with adding of 5% non dairy creamer and agitating for 30 second can produced cappuccino which is similar cappuccino using cow's milk and most preferred. Sensory evaluation showed cappuccino used soy milk with adding 5% non dairy creamer and agitating for 30 second produced the highest quantity of froth, flavor, and taste, while cappuccino used soy milk with adding 0% non dairy creamer and agitating for 30 second produced the highest color and softness of froth.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Shafira Nindita
AU  - Zayyini Nahdlah
PY  - 2016/11
DA  - 2016/11
TI  - Formulations of Milk Cappuccino from Soy Milk with Evaluation Sensorys and Benefit of Health
BT  - Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016)
PB  - Atlantis Press
SP  - 78
EP  - 82
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-16.2017.14
DO  - 10.2991/ictgtd-16.2017.14
ID  - Nindita2016/11
ER  -