Effect of cress seed gum on sensory properties of non-dairy reduced-fat coffee creamer powder

Ferdows Pourabdollah¹ Seyed Mohammad Ali Razavi²

1) MSc student, Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, Iran
2) Professor, Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, Iran

IOI Code : XGHB-KEBHB
Publication : National Conference on Food Security, Food Safety and Health(fssh.ir)
Abstract :
    Nowadays, consumers’ awareness and the necessity of food fat reduction and providing the balance of sensory properties of products have encouraged researchers to produce processed food with less fat and better sensory properties. This research aimed to investigate the potential of using cress seed gum which is extracted from cress seed to maintain or even improve the sensory properties of non-dairy reduced-fat coffee creamer powders. For this purpose, a mixture of materials got prepared from cress seed gum along with 0, 10, 20, and 30% fat reduction as treatments, which was mixed with water at 95℃ after preparation. For the examination, sensory panelists compared creaminess, thickness, mouth coating, dairy smell and taste, and dairy aftertaste with the commercial sample via 9-point hedonic comparison method. Based on the extracted data, generally decreasing fat content caused a decline process in creaminess, thickness, and mouth-coating (except for the sample with 30% fat reduction, which showed the highest values). On the other hand, the dairy properties were all similar to the commercial sample and had a flow almost similar to other properties. The results showed that cress seed gum can be a good substitute for commercial thickeners and create the same sensory properties as the commercial sample, and are even better in lower fat contents.

Keywords : coffee creamer cress seed gum sensory analysis