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Milk Chocolate (milk + chocolate)
Selected AbstractsEFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATEJOURNAL OF TEXTURE STUDIES, Issue 5 2009HANNANEH FARZANMEHR ABSTRACT Chocolates are favorite foodstuffs with high sugar contents. Therefore, in the present study, the production of a low-sugar milk chocolate with prebiotic properties is evaluated. Various ratios of inulin (IN), polydextrose (PD) and maltodextrin (MD) along with sucralose (0.04% w/w) were used instead of sugar. Fifteen formulations were examined to determine some physicochemical, mechanical and sensory properties in order to find their optimum ratios. In general, formulations with high ratios of PD and MD were moister and softer than control. The lowest moisture content and highest hardness were observed for the moderate ratios. In addition, MD induced the least desirable sensorial effects, whereas PD and IN pronouncedly improved the overall acceptability. The optimum applicable range for IN, PD and MD were 14,32% and 71,84%, 7,26% and 67,77%, and 0,20% of sugar substitutes, respectively. Our findings on simultaneous fat and sugar reductions also indicated the possibility of fat cut up to 5% in comparison to previous fat content. PRACTICAL APPLICATIONS In this paper, we have reported the influences of inulin (IN) as a prebiotic as well as polydextrose (PD) and maltodextrin (MD) as bulking agents on physicochemical, energy content, texture and sensory properties of milk chocolate using simplex lattice mixture design. To the best of our knowledge, this is the first report in this field with very interesting results and practical applicability. Moreover, our findings showed that the use of aforementioned ingredients instead of sugar could lead to production of low-calorie milk chocolate without having the undesirable textural and physiological effects on the product and consumers. Moreover, the simplex lattice mixture design was found a very useful technique for finding optimum ratios of sugar replacers in formulation. [source] STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATESJOURNAL OF FOOD QUALITY, Issue 5 2009LAURO LUÍS MARTINS MEDEIROS DE MELO ABSTRACT In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat replacer) milk chocolates were evaluated over storage (0, 3, 6 and 9 months). Quantitative descriptive analysis showed that sensory properties do not change throughout the studied storage period. These results were confirmed by acceptability data. No significant changes (P , 0.05) were observed on acceptability means for appearance, aroma, flavor, texture and overall liking. These results show that sugar-free and reduced calorie milk chocolates prepared with high-intensity sweeteners, Sucra and Ste, with partial fat replacement with whey protein concentrate had a similar storage time behavior as compared with regular chocolates. PRACTICAL APPLICATIONS This research aims to study sensory storage time of regular, sugar-free and sugar-free/reduced calorie milk chocolates. It can help food industries to understand storage time of these products as sensory properties for highly stable food products, such as chocolate, usually define shelf life. [source] EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHODJOURNAL OF FOOD QUALITY, Issue 6 2007LAURO LUÍS MARTINS MEDEIROS DE MELO ABSTRACT Five conventional chocolates were produced with different sucrose concentrations (from 40 to 52%) in order to determine ideal sweetness by acceptance test, and it was found that 43% sucrose milk chocolate has the ideal sweetness. Sucrose was replaced by bulking agents and sucralose or stevioside in order to prepare diabetic chocolates and 11 selected and trained judges determined the temporal characteristic of sweetness of these milk chocolates. Sucralose is 700 times sweeter than sucrose in this product, and stevioside, 200 times. Considering these potencies, they presented a time-intensity profile similar to chocolate with sucrose (i.e., conventional chocolate) and ideal sweetness. There is no significant difference between diabetic and conventional chocolates concerning the following physicochemical analyses: moisture content, medium particle size and Casson yield value. PRACTICAL APPLICATIONS The time-intensity method is becoming a useful tool because it makes it possible to compare perception over time of sucrose sweetness with that of other sweeteners. The key point of this study is to consider temporal sweetness characteristics to produce equisweet diabetic milk chocolates. The sensory analysis time-intensity method probably is a tool to obtain diabetic (i.e., with no sugar) chocolates that present a sweetness temporal profile as near as possible to conventional milk chocolate. This is a first step to produce diabetic chocolate with the same acceptance as conventional chocolate. [source] GRINDING SPRAY-DRIED MILK POWDER NEAR the GLASS TRANSITION TEMPERATUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2003GREGORY R. ZIEGLER ABSTRACT The fine grinding of chocolate is typically accomplished on five-roll mills. Chocolate manufacturers consider milk powder, a component of milk chocolate, difficult to grind. Spray-dried milk powders comprise a glassy lactose matrix in which fat globules, air vacuoles and protein are entrapped. the glassy-rubbery transition in commercial milk powders usually lies between 60,70C, depending on the moisture content. A mixture of 60% wt/wt commercial whole milk powder, Tg, 60C, and 40% wt/wt cocoa butter was ground in a three-roll refiner at temperatures of 40, 50, 60, 70 and 75C. Below Tg the particles exhibited brittle fracture, while above Tg plastic deformation was evident and particles became highly asymmetric. the amount of fat liberated from the lactose matrix, so-called free fat, particle density, and mean particle size increased with grinding temperature. However, the Casson yield value and plastic viscosity of finished "white chocolate" coatings, manufactured to a constant free fat content, increased with grinding temperature, suggesting an influence of particle shape on flow behavior. [source] EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHODJOURNAL OF FOOD QUALITY, Issue 6 2007LAURO LUÍS MARTINS MEDEIROS DE MELO ABSTRACT Five conventional chocolates were produced with different sucrose concentrations (from 40 to 52%) in order to determine ideal sweetness by acceptance test, and it was found that 43% sucrose milk chocolate has the ideal sweetness. Sucrose was replaced by bulking agents and sucralose or stevioside in order to prepare diabetic chocolates and 11 selected and trained judges determined the temporal characteristic of sweetness of these milk chocolates. Sucralose is 700 times sweeter than sucrose in this product, and stevioside, 200 times. Considering these potencies, they presented a time-intensity profile similar to chocolate with sucrose (i.e., conventional chocolate) and ideal sweetness. There is no significant difference between diabetic and conventional chocolates concerning the following physicochemical analyses: moisture content, medium particle size and Casson yield value. PRACTICAL APPLICATIONS The time-intensity method is becoming a useful tool because it makes it possible to compare perception over time of sucrose sweetness with that of other sweeteners. The key point of this study is to consider temporal sweetness characteristics to produce equisweet diabetic milk chocolates. The sensory analysis time-intensity method probably is a tool to obtain diabetic (i.e., with no sugar) chocolates that present a sweetness temporal profile as near as possible to conventional milk chocolate. This is a first step to produce diabetic chocolate with the same acceptance as conventional chocolate. [source] EFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATEJOURNAL OF TEXTURE STUDIES, Issue 5 2009HANNANEH FARZANMEHR ABSTRACT Chocolates are favorite foodstuffs with high sugar contents. Therefore, in the present study, the production of a low-sugar milk chocolate with prebiotic properties is evaluated. Various ratios of inulin (IN), polydextrose (PD) and maltodextrin (MD) along with sucralose (0.04% w/w) were used instead of sugar. Fifteen formulations were examined to determine some physicochemical, mechanical and sensory properties in order to find their optimum ratios. In general, formulations with high ratios of PD and MD were moister and softer than control. The lowest moisture content and highest hardness were observed for the moderate ratios. In addition, MD induced the least desirable sensorial effects, whereas PD and IN pronouncedly improved the overall acceptability. The optimum applicable range for IN, PD and MD were 14,32% and 71,84%, 7,26% and 67,77%, and 0,20% of sugar substitutes, respectively. Our findings on simultaneous fat and sugar reductions also indicated the possibility of fat cut up to 5% in comparison to previous fat content. PRACTICAL APPLICATIONS In this paper, we have reported the influences of inulin (IN) as a prebiotic as well as polydextrose (PD) and maltodextrin (MD) as bulking agents on physicochemical, energy content, texture and sensory properties of milk chocolate using simplex lattice mixture design. To the best of our knowledge, this is the first report in this field with very interesting results and practical applicability. Moreover, our findings showed that the use of aforementioned ingredients instead of sugar could lead to production of low-calorie milk chocolate without having the undesirable textural and physiological effects on the product and consumers. Moreover, the simplex lattice mixture design was found a very useful technique for finding optimum ratios of sugar replacers in formulation. [source] TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUESJOURNAL OF TEXTURE STUDIES, Issue 4 2009LIA M. ANDRAE-NIGHTINGALE ABSTRACT Cocoa butter has a distinct texture due to unique interactions of polymorphic lipid structures. Part of chocolate's appeal is smooth mouthfeel; as fat or sugar bloom forms, textural change is perceived. Correlation of instrumental and sensory texture analysis has not been conducted in stored chocolate. The objective of this study was to analyze texture and color of dark and milk chocolate stored under conditions leading to fat and/or sugar bloom by instrumental and sensory measurements. Milk and dark chocolate was stored 5 weeks at various temperatures and relative humidity (RH), followed by instrumental and sensory texture analysis. All attributes, except springiness, were significantly affected by treatments. According to partial least squares linear regression, instrumental hardness, cohesiveness, chewiness and gumminess modeled sensory hardness. The 30.0C incubator experienced temperature fluctuations, resulting in severe fat bloom. Temperature fluctuations during storage had more influence on texture perception than storage at high temperatures or high RH. PRACTICAL APPLICATIONS This research serves as an initial study on textural aspects of chocolate quality upon storage that is the first report to correlate instrumental textural analysis of chocolate to sensory evaluation. Storage temperature and humidity of chocolate greatly impacts consumer texture perception, which is valuable information to small chocolate handlers and manufacturers who have noted to us that many of the larger companies may have this information , but it is not widely available. It also sets the stage for more detailed studies on texture and flavor of chocolate during storage. Although many storage studies on chocolate exist, those that intertwine studies of quality from both an instrumental and a sensory standpoint are lacking. [source] Triacylglycerol migration and bloom in filled chocolates: Effects of low-temperature storageEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 3 2009Frédéric Depypere Abstract This study investigated the effect of storage temperature on triacylglycerol (TAG) migration, visual fat bloom and taste of industrially produced milk chocolates with a hazelnut-based filling. The chocolates were stored for up to 10,months at 18,°C, either directly after production or with the inclusion of a variable time at ,20 or 4,°C immediately after production and prior to further storage at 18,°C. TAG migration from the filling through the chocolate shell was quantified by HPLC analysis of chocolate sampled from the chocolates' surface. Both [OOO/SOS] and [LOO/SOS] were used as markers for oil migration. Compared to storage at 18,°C only, chilling or freezing of the chocolates for part of the storage time was found to reduce the amount of TAG migration. Effects on diffusion, capillary transport and TAG immobilization during the thermal treatment can be raised as possible reasons for this decrease. Furthermore, storage at ,20,°C decreased oil migration during subsequent storage at 18,°C. This suggests a crystallization effect during the storage at ,20,°C, leading to permanent (micro)structural changes. Although a thermal treatment at 4,°C compared to ,20,°C was less effective in retarding TAG migration, storage at low positive temperatures immediately after production appears already beneficial in the prevention of visual fat bloom. Adverse effects of the thermal treatments on the chocolates' taste were not observed. [source] STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATESJOURNAL OF FOOD QUALITY, Issue 5 2009LAURO LUÍS MARTINS MEDEIROS DE MELO ABSTRACT In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat replacer) milk chocolates were evaluated over storage (0, 3, 6 and 9 months). Quantitative descriptive analysis showed that sensory properties do not change throughout the studied storage period. These results were confirmed by acceptability data. No significant changes (P , 0.05) were observed on acceptability means for appearance, aroma, flavor, texture and overall liking. These results show that sugar-free and reduced calorie milk chocolates prepared with high-intensity sweeteners, Sucra and Ste, with partial fat replacement with whey protein concentrate had a similar storage time behavior as compared with regular chocolates. PRACTICAL APPLICATIONS This research aims to study sensory storage time of regular, sugar-free and sugar-free/reduced calorie milk chocolates. It can help food industries to understand storage time of these products as sensory properties for highly stable food products, such as chocolate, usually define shelf life. [source] EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHODJOURNAL OF FOOD QUALITY, Issue 6 2007LAURO LUÍS MARTINS MEDEIROS DE MELO ABSTRACT Five conventional chocolates were produced with different sucrose concentrations (from 40 to 52%) in order to determine ideal sweetness by acceptance test, and it was found that 43% sucrose milk chocolate has the ideal sweetness. Sucrose was replaced by bulking agents and sucralose or stevioside in order to prepare diabetic chocolates and 11 selected and trained judges determined the temporal characteristic of sweetness of these milk chocolates. Sucralose is 700 times sweeter than sucrose in this product, and stevioside, 200 times. Considering these potencies, they presented a time-intensity profile similar to chocolate with sucrose (i.e., conventional chocolate) and ideal sweetness. There is no significant difference between diabetic and conventional chocolates concerning the following physicochemical analyses: moisture content, medium particle size and Casson yield value. PRACTICAL APPLICATIONS The time-intensity method is becoming a useful tool because it makes it possible to compare perception over time of sucrose sweetness with that of other sweeteners. The key point of this study is to consider temporal sweetness characteristics to produce equisweet diabetic milk chocolates. The sensory analysis time-intensity method probably is a tool to obtain diabetic (i.e., with no sugar) chocolates that present a sweetness temporal profile as near as possible to conventional milk chocolate. This is a first step to produce diabetic chocolate with the same acceptance as conventional chocolate. [source] | ||||||||||