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Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages
Author(s) -
Della Lucia Flávia,
Do Carmo Juliana Ribeiro,
Morais Cecília S Nunes,
Nunes Cleiton A,
Pinheiro Ana Carla M,
Ferreira Eric Batista,
Pinto Sandra Maria,
Abreu Luiz Ronaldo,
Vilas Boas Eduardo Valério de Barros
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12267
Subject(s) - food science , aroma , flavour , milk chocolate , sensory analysis , chemistry , chocolate milk , brix , taste , mathematics , sugar
Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL , 1.68 and 3.08 g/100 mL , 7.11 and 7.44, 14.0 and 19.0° Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk.