文章基本信息

标题：Sensory Evaluation and Physical Characteristics of Chocolate Using Goat`s Milk
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作者：Nazaruddin Ramli ; Nur Zamzarina A. Zawawi ; Zalifah Mohd. Kasim 等
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2006
卷号：1
期号：2
页码：146-154
DOI：10.3923/ijds.2006.146.154
出版社：Academic Journals Inc., USA
摘要：This study was carried out to determine the physico chemical properties of goat milk chocolate based on colour, hardness, glossiness and fat bloom. The sensory evaluation of the chocolate was analysed at immediately after processing and at three months` storage. Nine formulations of goat milk chocolate were formulated (namely S1 to S9). The results showed the lightness of the samples had increased when percentage of milk fat (8.4%) and total fat (36.4%) increased. The lowest of total fat (28.6%) caused more hardness for sample S1 that had significantly harder texture (p<0.05) compared to other samples. Higher percentage of goat milk fat was able to retain glossiness at a longer period as long as fat bloom was inhibited. Results of sensory evaluation showed no significant difference for all attributes using the hedonic test. However significant differences (p<0.05) were found for colour, sweetness and texture attributes in the scoring test. In storage study, significant differences (p<0.05) were found for colour and texture attributes for storage at room temperature (27°C). As for storage at 16°C with relative humidity 50%, significant differences (p<0.05) were noted for colour, rancidity, texture and overall acceptance. In conclusion, the outcome of this research revealed that goat`s milk as an ingredient for chocolate caused hardness in chocolate texture compared to cow`s milk. It is advisable to determine the Solid Fat Content (SFC) to ensure suitability of fat melting properties. Formulation S3 and S5 were most accepted by trained and consumer panellists respectively.