- 期刊
- OpenAccess
Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk
並列摘要
The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater extent by autoclaving and washing. Various combinations of ingredients were tried for preparation of soymilk chocolate. Among the entire formulations sample 'O' had excellent appearance, color, glossiness and smooth texture. It also contained moisture (10.40%), protein (4.06%), fat (27.96%), ash (1.20%) and carbohydrate (56.38%). This sample scored maximum sensory scores with respect to color, flavour, taste, mouthfeel and texture among all samples.
延伸閱讀
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