Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages

Lúcia, Flávia Della; Carmo, Juliana Ribeiro do; Morais, Cecília Sandra Nunes; Nunes, Cleiton Antônio; Pinheiro, Ana Carla Marques; Ferreira, Eric Batista; Pinto, Sandra Maria; Abreu, Luiz Ronaldo de; Boas, Eduardo Valério de Barros Vilas

doi:10.1111/1471-0307.12267

Cited by 12 publications

(10 citation statements)

References 26 publications

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“…They explained that greater amounts of whey results in a more astringency beverage, which is a negative factor. Della Lucia et al (2016) observed that viscosity contributes to product acceptance, but here there was no correlation between these two variables. Ma et al (2015) correlated soybean seed chemical traits, soymilk character and soymilk sensory attributes among 70 genotypes, and they found that soymilk sensory attributes are positively correlated with glycinin/beta-conglycinin protein ratio, soluble solid and oil content, but negatively correlated with glycitein and protein content.…”

Section: Sensory Analysiscontrasting

confidence: 56%

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

2017

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Section: Sensory Analysiscontrasting

confidence: 56%

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

2017

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“…Color is an essential parameter besides aroma, flavor, and mouthfeel for any product to appeal to consumers and hence influences their acceptance in the market (Della Lucia et al, 2016; Thompson et al, 2004). The sample’s lightness (L) value was slightly higher than the control as the sample contains half the amount of added sugar compared to the control.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties and microbial safety of reduced‐sugar chocolate‐flavored milk

Mahato

Jadhav

Mukurumbira

et al. 2022

Food Processing Preservation

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This study investigated the impact of sugar reduction on the physicochemical properties (pH, water activity (a w ), total soluble solids (TSS), viscosity, and color) and microbial safety (total mesophilic and psychrotrophic bacteria, yeast and mold, total coliform, Escherichia coli, and Listeria monocytogenes) of chocolate-flavored milk stored under refrigeration (4 ± 1°C) for 28 days. When compared with the full-sugar chocolate milk (control), the 50% reduced-sugar (w/v) formulation containing concentration of stevia (56.27 mg/L) and monk fruit extract (81.90 mg/L), optimized based on the sensory responses by 107 consumers, showed no significant changes in pH, a w , and microbial growth. However, TSS and viscosity were significantly lower with higher lightness and yellowness but lower redness values in the reduced-sugar sample compared to the control, but no significant changes were observed over the storage period.Consequently, 50% of added sugar (w/v) could be reduced to formulate chocolate milk with acceptable physicochemical properties and microbial safety. Practical applicationsFlavored milk is a source of recommended dietary allowances for vitamin D and calcium but can contain up to 10% of added sugar (w/v). However, the intake of high levels of added sugar has been associated with several chronic diseases. Hence, there is a need to reduce added sugar. But the impact of sugar reduction has mainly been investigated from a health perspective. There is limited data available on how this impacts physicochemical and microbial properties. These aspects are crucial to be assessed before the new product could be launched in the market. Hence, the findings from this study will provide insights to the dairy industry on the stability of a new product in terms of physicochemical and microbiological safety when considering sugar reformulation programs.

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“…In other words, whey proteins can be utilised as a substitute for milk in the production of beverages in which fruit pulps, chocolate and stabilisers can be added to enhance flavour and overall acceptability of the whey protein‐based dairy beverages (Della Lucia et al . ; Amaral et al . ; Cappato et al .…”

Section: Introductionmentioning

confidence: 99%

On the heat stability of whey protein: Effect of sodium hexametaphosphate

Rasouli

Abbasi

Azarikia

et al. 2019

Int J of Dairy Tech

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Despite a growing demand for whey protein-based drinks, their instability and lack of solubility during thermal processing is a major challenge for food product formulators. In the present study, the effects of different hydrocolloids and sodium hexametaphosphate (SHMP) on the heat stability, rheological properties, microstructure and sensory characteristics of whey protein concentrate (WPC) dispersions were evaluated. The results indicated that at pH 4, xanthan, k-carrageenan, low methoxyl pectin (LMP) and guar stabilised WPC dispersion without heat treatment, all maintained stability during pasteurisation but not sterilisation. For pH 7, for the same set of hydrocolloids, a similar trend was also observed, albeit at different concentrations. However, by adding optimum ratios of SHMP protein denaturation was retarded, particularly in the case of LMP and i-carrageenan. The highest and lowest apparent viscosities were exhibited by samples containing 0.01% and 0.15% w/w SHMP, respectively. This study highlights the potential capability of SHMP in the prevention of protein denaturation. An exact plausible stability mechanism still needs further more detailed investigation.

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Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages

Cited by 12 publications

References 26 publications

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Physicochemical properties and microbial safety of reduced‐sugar chocolate‐flavored milk

On the heat stability of whey protein: Effect of sodium hexametaphosphate

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