TY - JOUR
T1 - Sensory Characteristics of Milk Chocolate with Lactose from Spray‐Dried Milk Powder
AU - AGUILAR, CARLOS A.
AU - HOLLENDER, RUTH
AU - ZIEGLER, GREGORY R.
PY - 1994/11
Y1 - 1994/11
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0012261616&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0012261616&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1994.tb14685.x
DO - 10.1111/j.1365-2621.1994.tb14685.x
M3 - Article
AN - SCOPUS:0012261616
SN - 0022-1147
VL - 59
SP - 1239
EP - 1243
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -