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- Title
Development of yogurt chocolate.
- Authors
WANG Yuanli; TAO Liang; WU Jiao; ZHAO Cunchao; TANG Muguo; WANG Zilin; TIAN Yang
- Abstract
In order to develop a new type of healthy chocolate that is rich in nutrients and probiotics, yogurt chocolate formula was optimized using response surface methodology. Skimmed milk powder, cocoa butter, sugar and frozen yogurt milk powder were selected as single factors and yogurt chocolate sensory score was the response index. The results showed that the optimum formula for yogurt chocolate was : 18.8% skimmed milk powder, 37.6% cocoa butter, 12.2% sugar, 31.0% frozen yogurt milk powder and 0.4% lecithin. The yogurt chocolate produced under these optimized conditions was moderate sweet and sour, with a silky texture, smooth and glossy surface, and the sensory score was 89.75 ±1.34 points. The physical, chemical and microbial indicators of the product met the national standards, and it was a special product with unique flavor. The product development can enrich the chocolate category and also provide new idea for the development of probiotic healthy food.
- Subjects
YOGURT; CHOCOLATE; DRIED milk; COCOA butter; RESPONSE surfaces (Statistics); SKIM milk
- Publication
China Food Additives, 2023, Vol 34, Issue 1, p20
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.01.003