Sensory Characteristics of Milk Chocolate with Lactose from Spray‐Dried Milk Powder

CARLOS A. AGUILAR, RUTH HOLLENDER, GREGORY R. ZIEGLER

Research output: Contribution to journalArticle

21 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1239-1243
Number of pages5
JournalJournal of Food Science
Volume59
Issue number6
DOIs
StatePublished - Nov 1994

All Science Journal Classification (ASJC) codes

  • Food Science

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