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

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Title Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions.
 
Creator Full, N. A.
Yella Reddy, S.
Dimick, P. S.
Ziegler, G. R.
 
Subject 01 Sensory evaluation
25 Sugar/Starch/Confectionery
 
Description 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.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4823/1/JOURNAL%20OF%20FOOD%20SCIENCE%E2%80%94Volume%2061%2C%20No.%205%2C%201996%201068.pdf
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.