Product Development of Blended Barley Milk and Black Sesame Beverage
Abstract
Cereal milk is a suitable an alternative beverage for people who are cow's milk allergy or lactose intolerant. Cereal milk does not contain cholesterol and lactose. Furthermore, barley is one of the beneficial cereal for reducing cholesterol and has low energies. The purpose of this research was to study the optimum ratios of barley and black sesame for blended barley milk and black sesame beverage processing. This research consisted of four treatments. Barley and black sesame in the ratio of 400:0 (as a control sample 0% of black sesame substitute) and blended barley and black sesame in the ratios of 390:10 (2.5% of black sesame substitute), 380:20 (5.0% of black sesame substitute) and 370:30 (7.5%of black sesame substitute) by weights were also performed. The physical qualities, such as appearance, color and viscosity, chemical qualities, including the pH, percentage of the total acidity, total soluble solid and the percentage of DPPH inhibition and microbiological qualities were also analyzed. In addition, sensory evaluation of each product’s color, odor, texture, taste and overall acceptability was performed by 30 untrained panelists using the 9-point hedonic scale. , It was found that the appearance of samples had light brown to dark brown color depend on ratios of barley and black sesame. The values of L* (brightness), a* (redness) and b* (yellowness) were varied within the range of 12.47-45.13, -8.97-19.24 and -14.46-6.55, respectively in which L*, a* and b* of all samples were significant difference. For substitution of barley with black sesame, the amounts of black sesame increased resulting in the significant increases in the viscosity and percentage of the DPPH inhibition. The chemical properties showed that the pH, total acidity and total soluble solid were within the range of 6.02-6.10, 0.014-0.037% and 9.05-9.15°Brix, respectively, in which they did not significantly different. Furthermore, the microbiological results revealed that the total plate count accorded to the Thai Industrial Standards Institute of brown rice drink (CPS.282/2015). The sensory evaluation indicated that the samples substituted barley with 5% of black sesame gave the highest scores of the texture, taste and overall acceptability of 6.77, 6.90 and 7.23, respectively. The results of this research could be used to develop a functional drink for health cares. Moreover, this could be another alternative to develop a new type of beverage that would cause a variety of consumption.
Keywords barley milk ; black sesame ; healthy beverage ; product development
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