Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages

• Published in: International journal of dairy technology Vol. 69; no. 3; pp. 364 - 371
• Main Authors: Della Lucia, Flávia, Do Carmo, Juliana Ribeiro, Morais, Cecília S Nunes, Nunes, Cleiton A, Pinheiro, Ana Carla M, Ferreira, Eric Batista, Pinto, Sandra Maria, de Abreu, Luiz Ronaldo, Vilas Boas, Eduardo Valério de Barros
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.08.2016
• Subjects: Acceptability; Analysis; Beverages; Chemical composition; Chocolate; Color; Colour; Contamination; Equivalence; Indicators; Milk; Moisture content; Oils & fats; Quality; Sensory analysis; Sensory perception; Studies; Whey
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.12267

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° 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.