TY - JOUR
T1 - Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions
AU - Full, N. A.
AU - Reddy, S. Yella
AU - Dimick, P. S.
AU - Ziegler, G. R.
PY - 1996
Y1 - 1996
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=10544224150&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=10544224150&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1996.tb10934.x
DO - 10.1111/j.1365-2621.1996.tb10934.x
M3 - Article
AN - SCOPUS:10544224150
SN - 0022-1147
VL - 61
SP - 1068
EP - 1073
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -