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Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions

✍ Scribed by N.A. FULL; S. YELLA REDDY; P.S. DIMICK; G.R. ZIEGLER

Book ID
108820908
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
190 KB
Volume
61
Category
Article
ISSN
0022-1147

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The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg Γ€1 ) and cocoa butter (280, 320 or 360 g kg Γ€1 ) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yiel