RESEARCH ARTICLE


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



Saadah M. Saidin*, 1, Nazaruddin Ramli1, Tan Y. Nee2, Md K. Ayob1
1 School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
2 Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak, Malaysia


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© 2014 Saidi et al.;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia; Tel: +603-8921-5992; Fax: +603-8921-3232; E-mails: saamasz84@gmail.com, mkhan@ukm.edu.my


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.