Development of Nutty Solid Milk Chocolate

• Main Authors: Jian Minghui, 詹明慧
• Other Authors: Yin Lijung
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/48390377787043245632

碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 100 === Most commercial solid milk chocolates added sugar and skim milk powder to lower the coco butter content, raise the sweetness, change the taste of chocolate, and the most important keep the chocolate’s shape at room temperature. However, these kinds of milk chocolate are high sugar and fat, which are unhealthy for human. For making healthier products, without change of thir taste, this study aimed to develop a lower sugar and better nourishment of milk chocolate products. According to the recipe of Solae solid milk chocolate, sugars decreased from 47.5 to 25.0 g, coco powder increased from 5.0 to 15.0 g, and 30.0 wt% of unsaturated fat acid rich black-seeded sesame and almond granules were added, respectively. Finally, total carbonhydrates decreased 35.3~38.4 wt%, minerals raised 28.5~29.3 wt%, and (USFC)/(SFC) ratio increased from 0.56 to 1.05~1.38. Function appraisals of the milk chocolate products were made twice on this research. Panels were grouped according to sexes, age layers, and educational background to analyze the feelings of each group of customers about sweetness, odor, color, hardness, smoothness in the mouth, and favorite. At the first stage, 130 customers were invited to evaluate the organoleptic properties. At the second stage, 119 customers were invited to assay the acceptability of the final products to estimate the feasibility of developing nutty solid milk chocolate for human consumption.