Articles Related to Chocolate Milk
Sensory Analysis of Chocolate Milk for College Students
The study explores the impact of varying levels of added sugar on the sensory characteristics of chocolate milk. Chocolate milk formulations were studied with five levels of added sugar (g): 0 (A), 7 (B), 14 (C), 21 (D) and 28 g (E) in 237 mL of chocolate milk. For Ranking Descriptive Analysis (RDA), the panel was composed of 15 assessors. The acceptance was evaluated by 190 assessors. Sample discrimination was correlated with sweetness flavor, texture, sweet aroma, chocolate flavor and creamy appearance. It was observed that
attributes like sweet aroma, sweetness and texture showed a significant difference among the samples. Formulations C, D and E got higher grades 4 and attributes for milk A and B were less acceptable mainly regarding flavor and texture. The data showed that the samples containing the highest concentrations of added sugar were more preferred than those with lower sugar levels.
Chocolate Milk Sweetened With Stevia: Acceptance by Children
We investigated children’s acceptance of chocolate non-fat milk, sweetened with sucrose and stevia (Enliten®) with eighty-four children (11-14 years old) under four sweetness conditions. Samples were evaluated with a structured 7-point hedonic scale, ranging from “super bad” to “super good”, for color, sweetness, flavor, texture and overall liking. The chocolate milk with 18g of sucrose with stevia was more accepted; chocolate milk with no sugar added (NSA) and with stevia had lower notes.