Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions.

Full, N. A. and Yella Reddy, S. and Dimick, P. S. and Ziegler, G. R. (1996) Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5). pp. 1068-1072.

PDF JOURNAL OF FOOD SCIENCE—Volume 61, No. 5, 1996 1068.pdf - Published Version Restricted to Registered users only Download (194kB)

Abstract

Maximum additions of milk fat that produced temperable milk chocolates were anhydrous milk fat (AMF), middle-melting fraction (MMF) or low-melting fraction (LMF) up to 40 wt % total fat, and high-melting fraction (HMF) up to 35%. The solid fat content (SFC), melting point, melting enthalpy, instrumental and sensory hardness of milk chocolates decreased with increasing milk fat addition. No differences in sensory attributes sweetness, milk powder, chocolate, butter flavor or thickness of melt were observed. Chocolate with 40% MMF or LMF had greater milk flavor than that with 12.2% HMF. Onset of melt correlated (r 5 0.96) with melting enthalpy. No differences between types of milk fat (AMF, HMF, MMF, LMF) were observed for any textural attribute assessed.

Item Type:	Article
Uncontrolled Keywords:	milk chocolate, fat fractions, hardness, sensory, bloom
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2012 09:03
Last Modified:	09 Mar 2012 09:03
URI:	http://ir.cftri.res.in/id/eprint/4823

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