جستجوی مقالات مرتبط با کلیدواژه « Instant milk cacao powder » در نشریات گروه « صنایع غذایی »

The aim of this study was to investigate the effect of using stabilizers, sodium caseinate (SC), milk protein concentrate (MPC), tri-sodium phosphate (TSP) and potato modified starch (MPS) in dosage of 0/5 and 1% and their combined effect of the double TSP-MPC, TSP -SC, TSP -MPS, MPC - SC and SCMPS, respectively levels of 0/25 - 0/25%, on the physicochemical and sensory properties of instant cacao milk powder. The results showed that the highest amount of protein was the treatments containing MPC and the highest level of dry matter and moisture was observed in the treatments containing sodium caseinate; also, there was no significant difference between the amount of ash of the various experimental treatments (p>0/05). Also the highest rates of dispersibility and the highest level of wettability were observed in the various treatment containing 1% of MPS. Sensory evaluation of the experimental treatments of instant cacao milk powder showed that the parameters of taste, texture, color, smell and overall acceptability had no significant difference (p>0/05). The pH amount of instant cacao milk powder showed that the highest pH was observed in treatments containing TSP and other treatments had no significant difference to each other (p>0/05). Solubility time of cocoa powder in boiling and cold water also showed no significant differences among experiment treatments (p>0/05). Therefore, among the treatments used in this study, the treatment containing 1% MPC was affected several factors such as amount of protein, dispersibility and wettability.