Abstract
This study investigated the effect of milk replacer incorporation on the physicochemical properties of milk chocolate. The formulations were developed using Mixture Design of Design Expert® version 6.0. through a binary mixing of skimmed milk powder and milk replacer at following ratios: 100:0, 75:25, 50:50, 25:75 and 0:100. Results demonstrated that milk chocolate which comprised of 100% milk replacer significantly had the darker colour and more viscous compared to the other milk chocolate samples (P≤0.05). On the other hand, the milk chocolate which consisted of 75% skimmed milk powder and 25% milk replacer had better resistance to fat bloom formation throughout the 10 weeks of storage at room temperature (25°C). This study suggested the feasibility of incorporating milk replacer in milk chocolate. The milk chocolate with milk replacer had softer texture and less fat bloom formation compared to the milk chocolate with skimmed milk powder alone.
Highlights
Chocolate is the most craved food probably due to its uniquely attractive taste, positive contribution to human nutrition with the presence of antioxidants, and potential to arouse positive emotions [1, 2]
Results demonstrated that milk chocolate with 100% skimmed milk powder and milk chocolate with 50% skimmed milk powder and 50% milk replacer significantly (P≤0.05) showed highest lightness value (49.25) and (48.38) respectively compared to other milk chocolates
The lightness and colour variation between milk chocolate with 100% skimmed milk powder and milk chocolate with 100% milk replacer probably attributed to the occurrence of nonenzymatic browning reaction (Maillard reaction) between
Summary
Chocolate is the most craved food probably due to its uniquely attractive taste, positive contribution to human nutrition with the presence of antioxidants, and potential to arouse positive emotions [1, 2]. According to Beckett (2000) [4], the presence of milk will give chocolate a creamier and smoother texture. The current techniques for manufacturing chocolate-trade products comprising chocolate or cocoa products, involve partial or full replacement of skimmed milk for costreduction yet not affecting the taste, texture, appearance and nutritional value of the chocolate or cocoa-products. Vegetable-based milk derived from peanut, cowpea or soy is used to partially or fully replace the more expensive dairy ingredients, such as skimmed milk powder or sweetened condensed milk. The incorporation of vegetablebased milk powder in milk chocolate was highly accepted by consumers and had the potential to be marketed which helped in lowering chocolate or cocoa products processing cost [5, 6]
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