Effect of addition of sugar and non-dairy creamer on sensory acceptance, physical properties, and antioxidant activity of sorghum-adlay milk

The popularity and demand of alternative beverages made from plants have gained attention over the last year due to health reasons. Cereal such as sorghum ( Sorghum bicolor L.) adlay Coix lacryma-jobi can be utilized raw materials for production plant-based milk. However, information on development sorghum-adlay milk is still limited, especially regarding ingredients used their influence characteristics final product. aim this research was investigate effect sugar non-dairy creamer (NDC) addition sensory acceptance, color, physical stability, total soluble solids, pH, antioxidant activity There were 15 samples formulated with different concentrations (4-20%) NDC (0-2%). results showed that 20% 2% had highest acceptance by panelists. significantly influenced color samples, which increased L * value decreased a b values (p<0.05). It also solids stability product A higher concentration in could decrease