Effect of addition of sugar and non-dairy creamer on sensory acceptance, physical properties, and antioxidant activity of sorghum-adlay milk

Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480

^* Corresponding author: andreas.romulo@binus.ac.id

Abstract

The popularity and demand of alternative beverages made from plants have gained attention over the last year due to health reasons. Cereal plants such as sorghum (Sorghum bicolor L.) and adlay (Coix lacryma-jobi L.) can be utilized as raw materials for the production of plant-based milk. However, information on the development of sorghum-adlay milk is still limited, especially regarding the ingredients used and their influence on the characteristics of the final product. The aim of this research was to investigate the effect of sugar and non-dairy creamer (NDC) addition on the sensory acceptance, color, physical stability, total soluble solids, pH, and antioxidant activity of sorghum-adlay milk. There were 15 samples formulated with different concentrations of sugar (4-20%) and NDC (0-2%). The results showed that samples with 20% sugar and 2% NDC had the highest sensory acceptance by the panelists. The addition of NDC significantly influenced the color of samples, which increased the L^* value and decreased the a^* and b^* values (p<0.05). It also increased the total soluble solids and physical stability of the product (p<0.05). A higher concentration of NDC in the product could decrease the antioxidant activity of the alternative milk (p<0.05).