The Open Food Science Journal

2014, 8 : 9-17
Published online 2014 October 03. DOI: 10.2174/1874256401408010009
Publisher ID: TOFSJ-8-9

The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate

Saadah M. Saidin , Nazaruddin Ramli , Tan Y. Nee and Md K. Ayob
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.

ABSTRACT

This study investigated the effect of milk replacer incorporation on the physicochemical properties of milk chocolate. The formulations were developed using Mixture Design of Design Expert® version 6.0. through a binary mixing of skimmed milk powder and milk replacer at following ratios: 100:0, 75:25, 50:50, 25:75 and 0:100. Results demonstrated that milk chocolate which comprised of 100% milk replacer significantly had the darker colour and more viscous compared to the other milk chocolate samples (P≤0.05). On the other hand, the milk chocolate which consisted of 75% skimmed milk powder and 25% milk replacer had better resistance to fat bloom formation throughout the 10 weeks of storage at room temperature (25°C). This study suggested the feasibility of incorporating milk replacer in milk chocolate. The milk chocolate with milk replacer had softer texture and less fat bloom formation compared to the milk chocolate with skimmed milk powder alone.

Keywords:

Binary mixing, mixture design, milk replacer, physicochemical properties.