Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

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dc.contributor.authorKissiedu, Kwame O.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorDatsomor, Delight N.
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0009-0002-2835-8015
dc.date.accessioned2024-03-04T09:42:04Z
dc.date.available2024-03-04T09:42:04Z
dc.date.issued2020
dc.descriptionThis is an article published by Kwame O. Kissiedu, Jacob K. Agbenorhevi & Delight N. Datsomor (2020) Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier, International Journal of Food Properties, 23:1, 1310-1323, DOI: 10.1080/10942912.2020.1800728 To link to this article: https://doi.org/10.1080/10942912.2020.1800728
dc.description.abstractThe effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, 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 was 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 suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier.
dc.description.sponsorshipKNUST
dc.identifier.citationKwame O. Kissiedu, Jacob K. Agbenorhevi & Delight N. Datsomor (2020) Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier, International Journal of Food Properties, 23:1, 1310-1323, DOI: 10.1080/10942912.2020.1800728 To link to this article: https://doi.org/10.1080/10942912.2020.1800728
dc.identifier.urihttps://doi.org/10.1080/10942912.2020.1800728
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15640
dc.language.isoen
dc.publisherJournal of Food Properties
dc.titleOptimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier
dc.typeArticle
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