Physicochemical and sensory characteristics of goat and bovine milk chocolates

Agronomía Mesoamericana

article

María Catalina Quirós-Martínez¹  Alejandro Chacón-Villalobos¹  María Lourdes Pineda-Castro¹  Ileana Alfaro-Álvarez¹ 

[1] Universidad de Costa Rica

关键词: cocoa;    dairy products;    goat;    cow;    rheology;   

DOI  :  10.15517/am.v34i1.49092

学科分类：药学、药理学、毒理学（综合）

来源: Universidad de Costa Rica * Editorial

【 摘 要 】

Introduction. In many countries, cow dairy products represent the majority of the alternatives; however, goat milk has nutraceutical properties that make it an option to be explored. Objective. To evaluate the physicochemical and sensory characteristics of chocolate bars made with different proportions of goat and bovine milk. Materials and methods. From January to December 2016, at the Food Technology School of the Universidad de Costa Rica, three experimental chocolates were made with different proportions of goat and cow milk (100 % bovine milk, 100 % goat milk, and a 50 % mixture of both). For three different batches of each formulation, moisture, fat, viscosity, color, texture, particle size, and overall liking were evaluated, the last one by means of a sensory panel. Results. The lowest percentage of moisture (1.81 %), the lowest average particle size (10 μm) (p≤0,05), and the highest percentage of fat (39.68 %) (p≤0,05) were obtained in goat milk chocolate. As the percentage of substitution of cow’s milk for goat’s milk increased, the viscosity and particle size decreased (p≤0,05). Regarding the color parameters, the cow’s milk chocolate was lighter (luminous). The most liked chocolate was from the bovine milk, but with positive results for all formulations. Conclusions. The substitution of bovine milk for goat milk generated products with appropriate physicochemical and sensory characteristics in all formulations.

【 授权许可】

CC BY-NC-ND