Optimization of Sensory Acceptability of Milk Chocolate Containing Okra Pectin as Emulsifier
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Date
June, 2017
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Abstract
In the preparation of chocolate in Ghana, the only ingredient obtained locally is cocoa. A preliminary study showed the potential of okra pectin as emulsifier in milk chocolate. The present study aims to investigate and optimize the sensory acceptability of milk chocolate when local okra pectin extract is used as an emulsifier or lecithin substitute. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using MINITAB (version 17) Statistical Package. The components were sugar, milk, cocoa butter, and cocoa liquor. The lower and upper constraints of the component variables were determined from an existing milk chocolate recipe from the Cocoa Processing Company Limited, Tema, Ghana. The emulsiļ¬er, Okra pectin (0.145%) was held constant in all the formulations. The formulated products were evaluated by trained judges for its sensory characteristics such as mouthfeel, aftertaste, flavour, taste, appearance and overall acceptability on a nine-point Hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics were found to be 36.08% sugar, 25.92% milk, 20.00% butter and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggests high overall acceptability (about 90%).
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A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management.