Effects of milk permeate addition on physicochemical and textural properties of toffee

Toffee is considered a popular type of confectionary product with the high acceptability. The main components of toffee comprises of sugar، glucose syrup، and fat which are mixed at appropriate percentage in presence of water or milk and subjected to high heat treatment. In this research، the effect of permeate (obtained from UF process of milk) addition on physicochemical and textural (measured by Texture Analyzer) properties of toffee were investigated. Data from this study were statistically analyzed using «limited mixed experimental design methodology» for comparison of treatments with each other. The ingredients were used consist of glucose syrup in the range of 10-60%، sugar in the range of 10- 60%، and cheese permeate in the range of 0- 50%. The level of fat in all formula remains fixed and the control sample was prepared with milk powder and in accordance with toffee commercial formula. Moisture content، water activity، ash، texture (hardness، springiness، chewiness، gumminess، adhesiveness، and cohesiveness)، as well as color measurement and organoleptic properties (texture، color، taste، appearance and total acceptance) were assessed for all trials. The statistical analysis showed a significant differences between all trials and the control (P<0. 05). As the permeate level increased، the moisture content was decreased and the ash content was increased in all formulas and also the cohesiveness was increased (P<0. 05). The optimum level for permeate based toffee was achieved by mixing 26. 6% permeate، 36. 6% glucose syrup، and 36. 6% sugar.