Abstract
ABSTRACTSamples of several chocolate milk formulations were exposed to light to determine if the components masked and/or prevented light‐oxidized flavors or prevented photodegradation of vitamin A. Chocolate flavor added either before or after light exposure masked light‐oxidized flavor (p<0.05). Neither carrageenan nor chocolate color prevented development of light‐oxidized flavor. Vitamin A degradation was reduced by the addition of carrageenan alone or in combination with chocolate dairy powder (chocolate flavor and color), chocolate color or chocolate flavor (p<0.05).
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