A Comparative Study of Non-Dairy Cream Based on the Type of Leguminosae Protein Source in Terms of Physico Chemical Properties and Organoleptic

Quality non-dairy creamer was influenced by the color and the stability of emulsion. Non dairy creamer used a natural emulsifier ie protein concentrates derived from the class of Leguminosae. This study aimed to assess the effect of the concentration of sodium caseinate and protein concentrate source on the quality (physico-chemical and organoleptic). This study used two factors were sodium caseinate (1.5%, 2.0% and 2.5%) and the protein concentrate source (leucaena, green beans and red beans). The results showed the use of 2.0% sodium caseinate and protein concentrates of 1% green beans produced non-dairy creamer most preferred who produced 5.22% moisture, solubility protein 0.29 g/mL, bulk density 0.6218 g/10 mL, solubility 42.05% and 61.76% whiteness.