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The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study

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@article{IJASEIT544,
   author = {Hasni Dian and Rahmad Dedy},
   title = {The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {4},
   year = {2015},
   pages = {335--338},
   keywords = {milk chocolate, palm oil, milk powder, lechitin, cocoa butter},
   abstract = {

Milk chocolate is most important products of confectionary that are well-known for its consumer, and a precious ended product in entirely value added chain in cacao. In chocolate industry, each ingredient plays an important role in product quality. This research aims to assess the possibility of substitution of cocoa butter and its impact on physiological appearance and sensory quality hedonically, to formulate optimum formulation of palm oil as cocoa butter substitute (0%; 10%; 20%), milk powder (0%; 10%; 20%) and lechitin (0.5%; 1%; 1.5%). Melting point and attribute preferences test were conducted for aroma, texture and flavour. Melting point were indicated that interaction within palm oil replacement and milk powder had significant impact to lowering the melting point of milk chocolate, whilst addition of lechitin up to 1% also decreased the melting point range. Attribute preference test from 40 untrained panellists evaluated that palm oil replacement up to 20% had improved the panellists preferences for aroma whereas it had contradiction effect for texture. For taste, additional milk powder up to 20% definitely enhances the taste preferences. Partial Least Regression shows that palm oil replacement had negative effect on aroma and flavour of milk chocolate, whereas it has positive impact on texture. The increase of additional of milk powder plays an negative impact as well to panellist perceptions towards aroma, flavour and texture. Lechitin as emulsifier influences significantly towards the aroma and flavour of milk chocolate, but not for texture. Sensory evaluation revealed that milk chocolate made from 10% palm oil substitution, 10% milk powder and 1% lechitin as more accepted hedonically as conventional milk chocolate.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=544},    doi = {10.18517/ijaseit.5.4.544} }

EndNote

%A Dian, Hasni
%A Dedy, Rahmad
%D 2015
%T The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study
%B 2015
%9 milk chocolate, palm oil, milk powder, lechitin, cocoa butter
%! The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study
%K milk chocolate, palm oil, milk powder, lechitin, cocoa butter
%X 

Milk chocolate is most important products of confectionary that are well-known for its consumer, and a precious ended product in entirely value added chain in cacao. In chocolate industry, each ingredient plays an important role in product quality. This research aims to assess the possibility of substitution of cocoa butter and its impact on physiological appearance and sensory quality hedonically, to formulate optimum formulation of palm oil as cocoa butter substitute (0%; 10%; 20%), milk powder (0%; 10%; 20%) and lechitin (0.5%; 1%; 1.5%). Melting point and attribute preferences test were conducted for aroma, texture and flavour. Melting point were indicated that interaction within palm oil replacement and milk powder had significant impact to lowering the melting point of milk chocolate, whilst addition of lechitin up to 1% also decreased the melting point range. Attribute preference test from 40 untrained panellists evaluated that palm oil replacement up to 20% had improved the panellists preferences for aroma whereas it had contradiction effect for texture. For taste, additional milk powder up to 20% definitely enhances the taste preferences. Partial Least Regression shows that palm oil replacement had negative effect on aroma and flavour of milk chocolate, whereas it has positive impact on texture. The increase of additional of milk powder plays an negative impact as well to panellist perceptions towards aroma, flavour and texture. Lechitin as emulsifier influences significantly towards the aroma and flavour of milk chocolate, but not for texture. Sensory evaluation revealed that milk chocolate made from 10% palm oil substitution, 10% milk powder and 1% lechitin as more accepted hedonically as conventional milk chocolate.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=544 %R doi:10.18517/ijaseit.5.4.544 %J International Journal on Advanced Science, Engineering and Information Technology %V 5 %N 4 %@ 2088-5334

IEEE

Hasni Dian and Rahmad Dedy,"The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 4, pp. 335-338, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.4.544.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Dian, Hasni
AU  - Dedy, Rahmad
PY  - 2015
TI  - The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 4
Y2  - 2015
SP  - 335
EP  - 338
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - milk chocolate, palm oil, milk powder, lechitin, cocoa butter
N2  - 

Milk chocolate is most important products of confectionary that are well-known for its consumer, and a precious ended product in entirely value added chain in cacao. In chocolate industry, each ingredient plays an important role in product quality. This research aims to assess the possibility of substitution of cocoa butter and its impact on physiological appearance and sensory quality hedonically, to formulate optimum formulation of palm oil as cocoa butter substitute (0%; 10%; 20%), milk powder (0%; 10%; 20%) and lechitin (0.5%; 1%; 1.5%). Melting point and attribute preferences test were conducted for aroma, texture and flavour. Melting point were indicated that interaction within palm oil replacement and milk powder had significant impact to lowering the melting point of milk chocolate, whilst addition of lechitin up to 1% also decreased the melting point range. Attribute preference test from 40 untrained panellists evaluated that palm oil replacement up to 20% had improved the panellists preferences for aroma whereas it had contradiction effect for texture. For taste, additional milk powder up to 20% definitely enhances the taste preferences. Partial Least Regression shows that palm oil replacement had negative effect on aroma and flavour of milk chocolate, whereas it has positive impact on texture. The increase of additional of milk powder plays an negative impact as well to panellist perceptions towards aroma, flavour and texture. Lechitin as emulsifier influences significantly towards the aroma and flavour of milk chocolate, but not for texture. Sensory evaluation revealed that milk chocolate made from 10% palm oil substitution, 10% milk powder and 1% lechitin as more accepted hedonically as conventional milk chocolate.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=544 DO - 10.18517/ijaseit.5.4.544

RefWorks

RT Journal Article
ID 544
A1 Dian, Hasni
A1 Dedy, Rahmad
T1 The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 4
YR 2015
SP 335
OP 338
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 milk chocolate, palm oil, milk powder, lechitin, cocoa butter
AB 

Milk chocolate is most important products of confectionary that are well-known for its consumer, and a precious ended product in entirely value added chain in cacao. In chocolate industry, each ingredient plays an important role in product quality. This research aims to assess the possibility of substitution of cocoa butter and its impact on physiological appearance and sensory quality hedonically, to formulate optimum formulation of palm oil as cocoa butter substitute (0%; 10%; 20%), milk powder (0%; 10%; 20%) and lechitin (0.5%; 1%; 1.5%). Melting point and attribute preferences test were conducted for aroma, texture and flavour. Melting point were indicated that interaction within palm oil replacement and milk powder had significant impact to lowering the melting point of milk chocolate, whilst addition of lechitin up to 1% also decreased the melting point range. Attribute preference test from 40 untrained panellists evaluated that palm oil replacement up to 20% had improved the panellists preferences for aroma whereas it had contradiction effect for texture. For taste, additional milk powder up to 20% definitely enhances the taste preferences. Partial Least Regression shows that palm oil replacement had negative effect on aroma and flavour of milk chocolate, whereas it has positive impact on texture. The increase of additional of milk powder plays an negative impact as well to panellist perceptions towards aroma, flavour and texture. Lechitin as emulsifier influences significantly towards the aroma and flavour of milk chocolate, but not for texture. Sensory evaluation revealed that milk chocolate made from 10% palm oil substitution, 10% milk powder and 1% lechitin as more accepted hedonically as conventional milk chocolate.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=544 DO - 10.18517/ijaseit.5.4.544