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Light‐Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk
Author(s) -
CHAPMAN K.W.,
ROSENBERRY L.C.,
BANDLER D.K.,
BOOR K.J.
Publication year - 1998
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.1365-2621.1998.tb17929.x
Subject(s) - flavor , food science , chemistry , carrageenan , vitamin , pigment , organic chemistry , biochemistry
Samples of several chocolate milk formulations were exposed to light to determine if the components masked and/or prevented light‐oxidized flavors or prevented photodegradation of vitamin A. Chocolate flavor added either before or after light exposure masked light‐oxidized flavor (p<0.05). Neither carrageenan nor chocolate color prevented development of light‐oxidized flavor. Vitamin A degradation was reduced by the addition of carrageenan alone or in combination with chocolate dairy powder (chocolate flavor and color), chocolate color or chocolate flavor (p<0.05).