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Abstract
The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 0-30 to 180 days at room temperature (18 - 20?C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance-color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e. spreadability and taste of the product.
Highlights
IntroductionThe main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor)
The main role of milk and milk products in the technology of confectionery products is to increase the nutritional value of the final product and to influence some sensory characteristics of quality
The mixture of milk and cocoa spread – sample 1 was of excellent sensory quality, during the first month after the production (Xm = 4.59, or 91.80% of the maximal possible quality)
Summary
The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). According to the rulebook on quality and other demands for cocoa products, chocolate products, products similar to chocolate and confectionery spreads [1], spreads are obtained by processing sugar, milk and dairy products, vegetable fats and other food products Regarding the consistence, they are produced as: spreadable, bars, granules or “crispy” spread-cream products [2]. Petkovic et al [12] dealt with sensory analysis of cocoa spreads with sucrose, as well as those with full or partial replacement of sucrose with maltitol, in which they have evaluated the following sensory properties: shape, color, surface, texture, chewiness, taste and odor
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