우유종류에 따른 카페라떼의 이화학적 특성및 관능적 특성
Physicochemical Characteristics and Sensory Characteristics of Caffe Latte for Each Type of Milk
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The purpose of this study is to compare and analyze the physicochemical ingredients of highly-consuming caffe latte, which was made with different types of milk added thereto among many coffee beverages made of espresso and milk. That is, this study aims to present nutritional preliminary data as to coffee with the addition of milk. Moreover, this study aims to analyze the sensual characteristics and preference in relation to caffe latte. In this regard, this study conducted the analysis on the physicochemical characteristics. As a result thereof, pH of caffe latte made of low-fat milk had the highest pH value. Caffe latte made of sterilized milk had the highest level of sugar content and total solid content. In contrast, caffe latte made of non-fat milk had the lowest level thereof. There was a significant difference between all the products with the exception of caffe latte made of general milk and sterilized milk (p<.01). In regard to viscosity, milk with a higher level of fat content has a higher level of viscosity. Also, there was a significant difference between all the products (p<.01). In regard to chromaticity, all of L, a and b values of caffe latte made of general milk were found to be high. This study compared the results of mechanical measurement (electronic tongue) with the results of organoleptic assessment of trained experiment participants. As a result thereof, there was no difference in sourness in case of the mechanical measurement (electronic tongue). However, the experiment participants gave a higher grade when fat content increased. However, as for sweetness and bitterness, the results of mechanical measurement (electronic tongue) were the same as the results of organoleptic test of experiment participants. Caffe latte made of general milk was the most preferred caffe latte, followed by sterilized milk, low-fat milk and non-fat milk.
Abstract
The purpose of this study is to compare and analyze the physicochemical ingredients of highly-consuming caffe latte, which was made with different types of milk added thereto among many coffee beverages made of espresso and milk. That is, this study aims to present nutritional preliminary data as to coffee with the addition of milk. Moreover, this study aims to analyze the sensual characteristics and preference in relation to caffe latte. In this regard, this study conducted the analysis on the physicochemical characteristics. As a result thereof, pH of caffe latte made of low-fat milk had the highest pH value. Caffe latte made of sterilized milk had the highest level of sugar content and total solid content. In contrast, caffe latte made of non-fat milk had the lowest level thereof. There was a significant difference between all the products with the exception of caffe latte made of general milk and sterilized milk (p<.01). In regard to viscosity, milk with a higher level of fat content has a higher level of viscosity. Also, there was a significant difference between all the products (p<.01). In regard to chromaticity, all of L, a and b values of caffe latte made of general milk were found to be high. This study compared the results of mechanical measurement (electronic tongue) with the results of organoleptic assessment of trained experiment participants. As a result thereof, there was no difference in sourness in case of the mechanical measurement (electronic tongue). However, the experiment participants gave a higher grade when fat content increased. However, as for sweetness and bitterness, the results of mechanical measurement (electronic tongue) were the same as the results of organoleptic test of experiment participants. Caffe latte made of general milk was the most preferred caffe latte, followed by sterilized milk, low-fat milk and non-fat milk.
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