National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Milk chocolate was prepared with different levels of SMP, Sugar, C. Powder and C. Butter. The optimization was carried out using central composite rotatory design (CCRD) of response surface methodology, and the prepared product was examined for sensory and physical attributes. Cocoa powder had a significant effect on all responses at the linear level except flavour of milk chocolate. Cocoa butter affected the mouth feel, melting, sweetness and OA of the product at linear level, and SMP had a significant effect only on colour of milk chocolate at linear level. The sensory scores of prepared product for appearance, flavour, mouth feel, melting, texture, sweetness and overall acceptability varied from 7.12 to 8.1, 6.7 to 7.92, 6 to 8.25, 6.6 to 7.95, 6.5 to 8.05, 6.3 to 7.7 and 6.55 to 7.9 respectively. On the basis of sensory scores, product optimization was carried out aiming some minimum criteria of desired results. The results of the analysis showed that all the examined model solutions had significant influence on the different parameters indicating that the statistical model designed for these attributes fitted well in quadratic equation in all aspects of model efficiency check (R2>0.80).
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