DEVELOPMENT OF PANNED SOYA-MILK CHOCOLATE AND ITS PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS
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Date
1996
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Publisher
AAU, Anand
Abstract
An experiment was designed to develop a simple process to prepare milk chocolate by panning method. Part of the milk solids were replaced with full fat soy flour to reduce cost and to increase protein content of the product. The product, so prepared was designated as "Panned Soya-Milk Chocolate". It was also planned to study the effects of the replacements on compositional, rheological and sensory quality of the product. The shelf-life (at 27-30°C) of the product was also studied. Soybean seeds (variety PB-1) were moist cooked and dehulled. The cotyledons were dried (55-60°C, 18 hr) and ground to obtain the flour which on an average contemned 4.38% moisture, 23.71% fet, 43.42% protein and 24.35% carbohydrates. Average 73 8g flour was obtained per kg seeds. To prepare golden syrup, 1 kg of sugar solution (70%, w/w) was inverted by mixing 40 ml of 0.25N hydrochloric acid at 70°C for 30 min then cooled and neutralized to pH 7.0 using sodium bicarbonate. It contained 72.57% total solids with 80%* inversion. Best adjudged recipe, based on preliminary trials was taken as control (CT1) which on dry matter basis contained 37.05% milk solids, 16,20% cocoa butter, 3.89% cocoa powder solids, 37.92% sugar solids, 2.54% golden syrup solids, 0.8% glycerol monostearate, 0,5% lecithin and 1.1% tripotassium orthophosphate. In CT2, CT3, CT4 and CT5, full fat soy flour constituted 6%, 8%, 10% and 12% of total soUds replacing 16.19%o, 21.59%, 26.99%, and 32.99% of milk solids respectively. In all the treatments proportion of cocoa fat: milk plus soy fat was maintained at 60:40. To prepare soya-milk chocolates, calculated amount of milk (cow:buffalo, 40:60) was taken in a clayed copper pan and heated over burner with continuous stirring. While condensing at 95-98°C, golden syrup, cocoa powder, tripotassium phosphate and sugar were mixed one by one. Partly condensed mass was mixed with cocoa butter, full fat soy flour and glycerol monostearate in a mixer. The mass was again condensed to a final viscous mass after adding lecithin at later stage. It was then spreaded in a tray, cooled for 1 hr (30°C), cut into pieces and wrapped in aluminium foil. The yield of the chocolates per 600g total solids of the ingredients were 610.25, 617.00, 617.00, 618.50, 622.00g for CT1, CT2, CT3, CT4 and CT5 respectively, which differed non-significantly (P < 0.05). The chocolates CT1, CT2, CT3, CT4 and CT5 on an average contained moisture, 8.58, 11.01, 11.53, 11.43 and 12.43%; total fat, 25.88, 25.64, 25.55, 25.41 and 25.18%; total protein (N x 6.25), 10.16, 11.32, 11.42, 11.68 and 12.16%; sucrose (added), 36.83, 35.20, 35.29, 36.47 and 35.66%; total ash, 3.11, 2.93, 2.86, 2.82 and 2.71%; cnlciiim, 363.25, 337.75, 282.50, 237.50 and 235.50mg/100g; phosphorus, 377.75, 355.00, 351.00, 325.00 and 303.75mg/100g; calorific value, 5523.25, 5371.25, 5532.50, 5417.50 and 5369.75calories/g respectively. The treatments differed significantly (P<0.05) in composition but showed non-significant differences in their calorific value. Rheological parameters of the chocolates CT1, CT2, CT3, CT4 and CT5 were hardness, 24.58, 16.98, 15.75, 17.10 and 15.25kg; brittleness, 9.80, 5.32, 6.20, 6.48 and 4.93kg; cohesiveness ( x 10 3), 3.27, 1.78, 2.54, 1.59 and 1.68; springiness, 8.02, 3.08, 4.04, 2.47 and 2.85 kg and chewiness (x 10 3), 44.52, 13.15, 14.15, 8.18 and 11.83 kg.mm respectively. Except brittleness, all other parameters differed significantly (P < 0.05) between treatments. During storage at room temperature, moisture content of CT1, CT2, CT3, CT4 and CT5 reduced from 8.58, 11.01, 11.53, 11.43 and 12.43 to 8.07, 9.82, 10.55, 10.76 and 12.03% respectively, after 60 days storage. After 30th day the moisture content became stable. pH of the chocolates CT1, CT2, CT3, CT4 and CT5 reduced from 6.71, 6.94, 7.05, 7.09 and 7.17 to 6.52, 6.75, 6.81, 6.86 and 6.92 respectively, after 60 days. The reduction in pH as well as difference in pH between the treatment was significant (P < 0.05). Free fatty acids content increased significantly (P < 0.05) from 0.27, 0.26, 0.25, 0.23 and 0.20% oleic acid to 0.43, 0.39, 0.35, 0.33 and 0.30% oleic acid respectively, in CT1, CT2, CT3, CT4 and CT5. The difference between the treatments was also significant (P < 0.05). Peroxide value as ml of 0.002N sodium thiosulphate per gram of CT1, CT2, CT3, CT4 and CT5 increased significantly from 0.00, 0.00, 0.00, 0.01 and 0.03ml to 0.08, 0.10, 0.13, 0.16 and 0.19 ml respectively, after 60 days. Peroxide value differed significantly between the treatments. During storage at room temperature upto 45 days the sensory scores (out of 9) for colour of chocolates CT1,CT2, CT3, CT4 and CT5 decreased from 7.35, 7.45, 7.52, 7.25 and 6.95 to 6.08, 6.15, 6.10, 5.55 and 6.23 respectively; for body and texture reduced from 6.98, 6.95, 6.65, 6.82, and 6.10 to 5.65, 5.52, 5.65, 5.23 and 5.12 and for flavour decreased from 7.22, 7.18, 7.13, 6.73 and 5.35 to 5.85, 5.63, 5.72, 5.35 and 5.35 respectively. Except for colour, the reduction in scores for body and texture and flavour was significant (P < 0.05) but difference between the treatments were non-significant for all the parameters.
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DAIRY CHEMISTRY, DEVELOPMENT