Comprehensive analysis of rheological, tribological, and sensory properties of non-dairy low-fat coffee creamers

Abstract

This study aimed to improve the sensory attributes of low-fat non-dairy coffee creamer using a natural and indigenous thickener/fat replacer, namely cress seed gum (CSG). To achieve this objective, we assessed the characteristics of samples with varying levels of fat reduction (0%, 10%, 20%, and 30%) through rheological, tribological, and sensory evaluation methods. The sensory attributes examined included creaminess, thickness, mouth coating, dairy taste, dairy smell, and aftertaste. The findings revealed that incorporating CSG in the creamer formulation allowed for a reduction in fat content of up to 30% while maintaining similar sensory properties and a higher viscosity (0.79 for 0% fat reduction to 0.78 for 30% fat reduction) compared to the commercial variant. The friction coefficient at a speed of 100 mm/s increased as fat content decreased, and it exhibited an upward trend in the elastohydrodynamic zone with fat reduction. The correlation indicated that viscosity and friction coefficient at different speeds could affect the perceived creaminess. This led to the suggestion of a new experimental creaminess model, an improved version of Kokini's model for liquid systems. Overall, the study suggests that the non-dairy coffee creamer enriched with CSG has the potential to reduce fat by 30% and produce a healthier coffee creamer.