Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier
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Date
2020
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International Journal of Food Properties
Abstract
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 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
Description
This is an article published by Kwame O. Kissiedu, Jacob K. Agbenorhevi & Delight N. Datsomor (2020) Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier, International Journal of Food Properties, 23:1, 1310-1323, DOI:10.1080/10942912.2020.1800728
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Citation
Kwame O. Kissiedu, Jacob K. Agbenorhevi & Delight N. Datsomor (2020) Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier, International Journal of Food Properties, 23:1, 1310-1323, DOI: 10.1080/10942912.2020.1800728