The impact of soy milk on the sensory properties of chocolate | Uticaj sojinog mleka na senzorna svojstva čokolade
2012
Zarić, D., IHIS Tehno experts d.o.o., Beograd (Serbia) | Pajin, B., Tehnološki fakultet, Novi Sad (Serbia) | Lončarević, I., Tehnološki fakultet, Novi Sad (Serbia) | Šereš, Z., Tehnološki fakultet, Novi Sad (Serbia) | Šoronja-Simović, D., Tehnološki fakultet, Novi Sad (Serbia) | Omorjan, R., Tehnološki fakultet, Novi Sad (Serbia)
Current trends in development of functional food have led to applying soy milk as a highly nutritious raw material in confectionary products. The main purpose of this paper is to examine possibilities of replacing milk powder with soy milk without disturbing its sensory properties. Two chocolate masses were manufactured in a ball mill: a milk chocolate mass containing 22% milk powder (R1) and a chocolate mass containing 20% soy milk powder (R2). The sensory properties of the newly created chocolate with soy milk as well as the milk chocolate were determined by using the point method and applying QDA (Qualitative Data Analysis) which allows a clearer insight in the most important qualitative parameters.
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