Formulations of Milk Cappuccino from Soy Milk with Evaluation Sensories and Benefit of Health

摘要

Cappuccino is beverage from Italy, made from 1/3 espresso, 1/3 heated milk, and 1/3 whipped milk until frothy, but now people are beginning to use soy milk as an alternative milk in making cappuccino. Soy milk is product made from soy bean seed extract, but soy milk has beany flavour and has fat content lower than cow's milk. This study aims to determine technique to make cappuccino from soy milk, sensory evaluation, level of panelist preferences and nutrient content on cappuccino which used soy milk. The technique of making the cappuccino used soy milk were adding non dairy creamer as much as 0%, 5% and 10%, followed by agitation using homogenization techniques for 0 second, 30 seconds, and 60 seconds. The result showed that cappuccino used soy milk with adding of 5% non dairy creamer and agitating for 30 second can produced cappuccino which is similar cappuccino using cow's milk and most preferred. Sensory evaluation showed cappuccino used soy milk with adding 5% non dairy creamer and agitating for 30 second produced the highest quantity of froth, flavor, and taste, while cappuccino used soy milk with adding 0% non dairy creamer and agitating for 30 second produced the highest color and softness of froth.