Effect of Microcrystalline Cellulose on Physical Characteristics and Sensory Acceptance of Chocolate Flavored Milk

Nutsuda Sumonsiri^*, Natnaree Kundacha, Nutcha Pom-iam

Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok (KMUTNB)1518 Pracharat 1 Road, Wongsawang, Bangsue, Bangkok 10800 Thailand

Corresponding Author Email: nutsuda.s@sci.kmutnb.ac.th

The influence of microcrystalline cellulose (0.05-0.30%w/v) on properties of chocolate flavored milk during storage at 4°C was investigated in this research. The samples were not only analyzed for changes in apparent viscosity, sedimentation, and color (lightness (L*), chroma (C*), and hue angle (h*)) during storage, but also evaluated for sensory acceptability at the beginning of storage. No significant differences between control and MCC added samples were found in apparent viscosity at the beginning of storage and during storage at 4°C (p≥0.05), except that in the sample with 0.20%w/v MCC. Chocolate flavored milk with 0.05 and 0.10%w/v MCC showed the lowest sedimentation at the end of storage. L* values of chocolate flavored milk tended to increase with MCC concentration and storage time while C* and h* tended to decrease with MCC concentration but increase with storage time. From sensory evaluation, the control and chocolate flavored milk with MCC at the beginning of storage obtained insignificantly different scores in overall acceptance (p≥0.05). In conclusion, the concentration of MCC at 0.10%(w/w) was recommended in chocolate flavored milk since it could reduce the sedimentation of sample during storage at 4°C without affecting apparent viscosity and overall sensory acceptability.

Chocolate Flavored Milk; Microcrystalline Cellulose (MCC), Sediment Stability; Sensory Characteristics

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