| Abstract: | A study was performed to determine the role of product formulations on the quality of coffee‐flavoured dairy beverages. The study evaluated the effect of sweetener type on product quality. Three soft‐serve mixes varying in sweetener type were manufactured using 100% sucrose, a 50:50 blend of corn sweetener and sucrose, and 100% corn sweetener. The three mixes were used as ingredients in the manufacture of espresso‐based coffee beverages. Samples were analysed for colour, separation, composition, pH and viscosity. Sensory analysis was carried out by trained panels and consumer panels. The beverages made using soft‐serve ice cream mix sweetened solely with sucrose were sweeter and preferred by consumers. Soft‐serve ice cream mixes sweetened with sucrose were significantly more viscous and resulted in less foaming and less viscous than fresh‐blended, iced espresso beverages. |
