Abstract
The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg−1) and cocoa butter (280, 320 or 360 g kg−1) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yield value. Low-sugar samples were more bitter, gritty and roasted (p < 0.001). High-sugar samples had higher milky/dairy, vanilla/caramel, hardness and sweetness intensities (p < 0.001). Samples higher in fat were faster melting. Low-sugar and low-fat samples were associated with viscous, mouthcoating, fatty/oily, cocoa and darker notes. Samples with high levels of both sugar and fat were more cooling and faster vanishing (p < 0.001). Surprisingly, fatty/oily intensity was inversely related to fat concentration. This research documents previously unreported effects of sugar and fat on the texture, mouthfeel and flavour of milk chocolate. © 1999 Society of Chemical Industry
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
