期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2009
卷号：4
期号：3-4
页码：109-115
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Chocolate is a high nutritive value food product, that beside dietary nutrients, provides a wide array of bioactive constituents, which exhibit positive effects on human health. Due to a great number of various chocolate products available on the market and growing consumer demands regarding their quality, there is an increasing interest in improvement of production processes of food products, hence as well chocolate. At the same time, it is crucial knowing the properties of every ingredient in the production of a product, so that the potentially benefi cal compounds could remain preserved. One of the main ingredients of milk chocolate (constituting about 20% of total weight of chocolate) is milk powder, which determines the sensory profi le of milk chocolate (fl avor, texture) and infl uences their physico-chemical and rheological properties, especially flow poperties, that are important for chocolate molding as well as chocolate coating. Traditionally, for the production of milk chocolate, roller dryed whole milk powder was used, due to its high free milk fat content, but since the use of roller drying for the production of milk powder is decreasing, the attention is directed to spray drying for that purpose. However, in comparison to roller drying, spray dryed milk powder contains a low content of milk fat in the resulting product, which is desirable in the production of almost all food products, except chocolate. This paper provides an overview of the application of various types of milk powders in the production of milk chocolate, as well as their impact on the rheological, physico-chemical and sensory characteristics of chocolate.
