Alternative sweeteners in low fat chocolate milk
1998
Wanphen Jitjaroen (Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand))
Low fat chocolate milks were produced from raw milk containing 3.5 percent fat, 7.2 percent total solid non fat and 10.7 percent total solids. The standardized samples were made into 1.5 percent fat, 8.2 percent milk solid non fat, 0.9 percent cocoa powder, 0.25 percent corn starch, 0.05 percent, salt, 0.5 percent vanilla and 8.2 percent sucrose, respectively. The sweeteners studied were sucrose (control), lactose sorbitol, saccharine, dextrose and aspartame. The sensory quality were conducted by ranking method, measurements of acid development, apparent viscosity, microbiological status were evaluated at 0 7 14 21 and 48 days of storage time. The results showed sweeteners were not influence to physico-chemical composition and microbiological changes. Both viscosity and pH decreased while acidity and the growth of microorganisms increased by prolong storage. Aspartame, dextrose and sucrose were preferred over all the other types. Aspartame was selected to use in the formula as it had the lowest calculated caloric content. Thus low fat chocolate milk substituted with aspartame was produced and evaluated by consumer method. It was observed that 96 percent of consumers accepted this product. The samples had shelf life of 14 days at 2 deg C.
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Эту запись предоставил Kasetsart University