Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier
| Autor: | Kwame O. Kissiedu, Jacob K. Agbenorhevi, Delight N. Datsomor |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | International Journal of Food Properties, Vol 23, Iss 1, Pp 1310-1323 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1094-2912 1532-2386 10942912 |
| DOI: | 10.1080/10942912.2020.1800728 |
| Popis: | The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk, 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier. |
| Databáze: | Directory of Open Access Journals |
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