Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages

被引：9

作者：

Della Lucia, Flavia ^{[1
]}

do Carmo, Juliana Ribeiro ^{[2
]}

Nunes Morais, Cecilia S. ^{[3
]}

Nunes, Cleiton A. ^{[2
]}

Pinheiro, Ana Carla M. ^{[2
]}

Ferreira, Eric Batista ^{[4
]}

Pinto, Sandra Maria ^{[2
]}

De Abreu, Luiz Ronaldo ^{[2
]}

De Barros Vilas Boas, Eduardo Valerio ^{[2
]}

机构：

[1] Univ Fed Alfenas, Nutr Fac, Rua Gabriel Monteiro da Silva 700, BR-37130000 Alfenas, MG, Brazil

[2] Univ Fed Lavras, Dept Food Sci, Lavras, MG, Brazil

[3] Fed Inst Sci & Technol Espirito Santo, Campus Itapina, Itapina, ES, Brazil

[4] Univ Fed Alfenas, Inst Exact Sci, Alfenas, MG, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2016年 / 69卷 / 03期

关键词：

Sensory analysis; Chemical composition; Quality; Whey; EQUIVALENT;

D O I：

10.1111/1471-0307.12267

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL, 1.68 and 3.08 g/100 mL, 7.11 and 7.44, 14.0 and 19.0 degrees Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk.

引用

页码：364 / 371

页数：8

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