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Sensory Characteristics of Milk Chocolate with Lactose from Spray‐Dried Milk Powder
Author(s) -
AGUILAR CARLOS A.,
HOLLENDER RUTH,
ZIEGLER GREGORY R.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb14685.x
Subject(s) - lactose , food science , milk chocolate , spray drying , chemistry , sucrose , lactose intolerance , chromatography
Dry whole‐milk powders with 0‐70% nominal lactose prepared by spray‐drying alone (containing amorphous lactose) or combined with post‐drying crystallization (containing crystalline lactose) were incorporated into milk chocolate to give 0‐50% substitution of lactose for sucrose. No significant differences occurred in sweet, bitter , and thickness of melt (P > 0.10) based on milk powder preparation method or lactose concentration. As lactose increased, hardness and onset of melt increased regardless of milk powder preparation method; but, chocolates containing crystalline lactose were softer than those containing amorphous lactose. Higher chocolate, milk and caramel flavors were perceived in milk chocolates containing crystalline lactose. Graininess of milk chocolate increased at the highest level of added lactose.