Potential of milk polar lipids in chocolate products: sensory and instrumental evaluation

摘要

The milk protein concentrate , Lacprodan® PL20 is a unique product, enriched with polar lipids and gangliosides. Besides its nutritional benefits, it is also claimed to have good emulsifying properties. In this study, the concentrate was used in replacement of the traditional soy lecithin in the production of milk and dark chocolates. These were then compared with reference chocolates made with soy lecithin. In terms of sensory evaluation, both the milk and dark chocolate made with Lacprodan® PL20 were generally preferred over the reference chocolates. The Lacprodan® PL20 chocolate even significantly showed a more pronounced flavour intensity than the reference. In terms of instrumental analysis, the milk protein concentrate also possesses emulsifying characteristics though at a weaker degree than soy lecithin. The chocolates made with this concentrate had higher values for Casson viscosity, Casson yield stress and oscillation stress. With the concentration used of 0.8%, the concentrate did not contribute to a colour change in dark chocolate. However, the effect of colour change in milk chocolate was significant. Also in this concentration, it did not have any significant influence on the melting behaviour of both milk and dark chocolates. Lacprodan® PL20 is therefore a potential ingredient for the development of a new soy-free chocolate.