The effect of type and amounts of three different stabilizers on stability, rheological and sensory properties of chocolate milks

The effect of three types of stabilizers including carrageenan, pectin and commercial stabilizer CHO 400 at the levels of 0 (as control), 0.01, 0.05 and 0.1 percent (w/w) on the stability, rheological and sensory properties of chocolate milks was studied during 15 days of storage at 4 °C. The analysis of results showed that carrageenan and pectin had the most and the least effect (P<0.01) on viscosity of the samples, respectively. Any of stabilizers when used at the level of 0.01% could reduce the amount of chocolate sediment statistically (P<0.01) in comparison with control. Increasing the level of carrageenan and CHO 400 to 0.1% not only did not prevent the separation of chocolate but it also led to instability in the sample. Therefore, it is recommended to use carrageenan at the level of 0.05% to get a product with high viscosity and low sediment which is preferred by consumer.