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Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions
Author(s) -
FULL N.A.,
REDDY S. YELLA,
DIMICK P.S.,
ZIEGLER G.R.
Publication year - 1996
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.1365-2621.1996.tb10934.x
Subject(s) - food science , chemistry , sweetness , milk chocolate , anhydrous , flavor , melting point , chocolate milk , milk fat , freezing point , fraction (chemistry) , enthalpy , chromatography , organic chemistry , linseed oil , physics , quantum mechanics , thermodynamics
Maximum additions of milk fat that produced temperable milk chocolates were anhydrous milk fat (AMF), middle‐melting fraction (MMF) or low‐melting fraction (LMF) up to 40 wt % total fat, and high‐melting fraction (HMF) up to 35%. The solid fat content (SFC), melting point, melting enthalpy, instrumental and sensory hardness of milk chocolates decreased with increasing milk fat addition. No differences in sensory attributes sweetness, milk powder, chocolate, butter flavor or thickness of melt were observed. Chocolate with 40% MMF or LMF had greater milk flavor than that with 12.2% HMF. Onset of melt correlated (r = 0.96) with melting enthalpy. No differences between types of milk fat (AMF, HMF, MMF, LMF) were observed for any textural attribute assessed.