Palm olein (POo) has becomes an economically essential and versatile vegetable oil used as raw material particularly in the fat industry because of its wide application and potential to be developed for a variety of food products. These are due to great characteristics of POo in oxidative stability, solid content profile, nutritional value, free trans fatty acid and cholesterol, anti-oxidants properties make POo as one of the foremost used oils by food manufacturers. For instance, non-dairy creamers are considered as substitute for dairy creamers where palm olein is added replacing the milkfat. Various parameters are used to assess its quality of POo because this will eventually have influenced food products performance. The study focused on observing the sensory characteristics of non-dairy creamers using different sources of palm olein by conducted hedonic test and physicochemical parameters were analyzed. Quality parameter particularly the metal content such as phosphorus was also deliberated and might contributed to the metallic and oxidize taste and aroma. Due to these effects of physicochemical properties, it has influenced the taste profile and end products quality.
QUAL-002: Product application on non-dairy creamers using different sources of palm olein
