Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages
| Autor: | Juliana Ribeiro do Carmo, Eric Batista Ferreira, Luiz Ronaldo de Abreu, Cleiton Antônio Nunes, Flávia Della Lucia, Sandra Maria Pinto, Eduardo Valério de Barros Vilas Boas, Ana Carla Marques Pinheiro, Cecília S. Nunes Morais |
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| Rok vydání: | 2015 |
| Předmět: |
biology
Chemistry Fat content Process Chemistry and Technology Flavour Bioengineering 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Sensory analysis food.food Brown colour 0404 agricultural biotechnology food Soluble solids Chocolate milk Food science Aroma Food Science |
| Zdroj: | International Journal of Dairy Technology. 69:364-371 |
| ISSN: | 1364-727X |
| DOI: | 10.1111/1471-0307.12267 |
| Popis: | 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° 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. |
| Databáze: | OpenAIRE |
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