Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier
The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper con...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1800728 |
| _version_ | 1818960494730412032 |
|---|---|
| author | Kwame O. Kissiedu Jacob K. Agbenorhevi Delight N. Datsomor |
| author_facet | Kwame O. Kissiedu Jacob K. Agbenorhevi Delight N. Datsomor |
| author_sort | Kwame O. Kissiedu |
| collection | DOAJ |
| description | The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk, 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier. |
| first_indexed | 2024-12-20T11:58:26Z |
| format | Article |
| id | doaj.art-21195e6304b7424884370882efca7ae6 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-20T11:58:26Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-21195e6304b7424884370882efca7ae62022-12-21T19:41:36ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-012311310132310.1080/10942912.2020.18007281800728Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifierKwame O. Kissiedu0Jacob K. Agbenorhevi1Delight N. Datsomor2Kwame Nkrumah University of Science and TechnologyKwame Nkrumah University of Science and TechnologyKwame Nkrumah University of Science and TechnologyThe effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk, 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier.http://dx.doi.org/10.1080/10942912.2020.1800728okra pectinlecithin substituteingredientschocolate formulationsensory evaluationoverall acceptability |
| spellingShingle | Kwame O. Kissiedu Jacob K. Agbenorhevi Delight N. Datsomor Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier International Journal of Food Properties okra pectin lecithin substitute ingredients chocolate formulation sensory evaluation overall acceptability |
| title | Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier |
| title_full | Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier |
| title_fullStr | Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier |
| title_full_unstemmed | Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier |
| title_short | Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier |
| title_sort | optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier |
| topic | okra pectin lecithin substitute ingredients chocolate formulation sensory evaluation overall acceptability |
| url | http://dx.doi.org/10.1080/10942912.2020.1800728 |
| work_keys_str_mv | AT kwameokissiedu optimizationofsensoryacceptabilityofmilkchocolatecontainingokrapectinasemulsifier AT jacobkagbenorhevi optimizationofsensoryacceptabilityofmilkchocolatecontainingokrapectinasemulsifier AT delightndatsomor optimizationofsensoryacceptabilityofmilkchocolatecontainingokrapectinasemulsifier |