Vol. 11, Special Issue 6 (2022)

Author(s):
V Priyanka, Dr. BG Shilpashree, Dr. AR Praveen and Dr. B Ramachandra

Abstract:
Dairy whitener is one of the most preferred additives to coffee and tea beverages. In the present study, available five different dairy whitener brands (B₁, B₂, B₃, B₄ and B₅) were purchased from local markets in Bengaluru and analysed for their techno-functional properties. The reconstitution behaviour at different temperatures, pH and water quality in terms of hardness used for the reconstitution of powder also investigated. The functional properties of five different dairy whitener brands showed a significant (P=0.05) difference with respect to the reconstitution properties, foaming properties, emulsification properties, oil and water binding capacity. Among the five brands, the B₄ brand had highest wettability (7.10 sec), dispersibility (3.45 sec), solubility (99.5%), foam capacity (86.40%), emulsification capacity (56%), emulsion stability (77%), oil binding capacity (9.20 g /g of protein), water binding capacity (8.70 g/ g of protein) and dissolution behaviour (3 min) as compared to other brands. The reconstitution behaviour of the B₄ brand showed high solubility, wettability and viscosity at different temperatures, pH and water quality used for the reconstitution of powder as compared to other brands, which could be due to low fat content, high carbohydrate content and higher particle size of powder.