期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 69, 期 3, 页码 364-371出版社
WILEY
DOI: 10.1111/1471-0307.12267
关键词
Sensory analysis; Chemical composition; Quality; Whey
资金
- CAPES
- FAPEMIG
- CNPq
- Federal University of Lavras
- Federal University of Alfenas
Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL, 1.68 and 3.08 g/100 mL, 7.11 and 7.44, 14.0 and 19.0 degrees Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk.
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