Effect of the milk-based ash-protein ratio on the quality and acceptance of chocolate with a reduced sugar content

Abstract

The opportunity to replace sugar with a milk-based protein and the effect of ash-protein ratio on the properties of chocolate was evaluated. The textural properties of chocolates with reduced sugar content were at the same level as those of the control chocolate. Consumers rated the chocolate samples according to their overall liking, liking of taste and texture and the attributes sweetness, saltiness and sandiness. The correlations between chocolate composition and the sensory results were evaluated. The ash-protein ratio had the strongest positive correlation with the overall liking as well as how much the respondents liked the texture and taste. The ash-protein ratio had the strongest negative correlation with sandiness. In the mouth, chocolate samples with higher ash-protein ratios are sensed as smoother. Replacing sugar with a milk-based protein in chocolate made it possible to produce an acceptable chocolate when the ash-protein ratio was close to the control chocolate's ash-protein ratio.