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Aguilar, C.A. , R. Hollender, G.R Ziegler. 1994. Sensory Characteristics of Milk Chocolate with Lactose from Spray-Dried Milk Powder. Journal of Food Science, Volume 59(6):1239-1243. | to Top |
Purpose: To examine the physical and sensory changes of milk chocolate with substituted lactose instead of sucrose during production.
Sensory Evaluation: A trained and experienced six member panel were presented molten milk chocolate samples on a hot plate and asked to judge the samples for sweetness, sourness, bitterness, astringent, chocolate flavor, caramel flavor, milk flavor, and thickness of melt on a 0-15 scale.
A second test was done with solid samples of the product. By mouth feel the same panel was asked to rate, on the same scale, the samples for hardness, onset of melt, graininess, and thickness of melt.
Both tests used 14 samples, seven variables multiplied by two duplicates and given in random order for eight different sessions.
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