Sensory Analysis of Chocolate Milk for College Students

Abstract

Keywords: Sensory Analysis; Sucrose; Consumer The study explores the impact of varying levels of added sugar on the sensory characteristics of chocolate milk. Chocolate milk formulations were studied with five levels of added sugar (g): 0 (A), 7 (B), 14 (C), 21 (D) and 28 g (E) in 237 mL of chocolate milk. For Ranking Descriptive Analysis (RDA), the panel was composed of 15 assessors. The acceptance was evaluated by 190 assessors. Sample discrimination was correlated with sweetness flavor, texture, sweet aroma, chocolate flavor and creamy appearance. It was observed that attributes like sweet aroma, sweetness and texture showed a significant difference among the samples. Formulations C, D and E got higher grades 4 and attributes for milk A and B were less acceptable mainly regarding flavor and texture. The data showed that the samples containing the highest concentrations of added sugar were more preferred than those with lower sugar levels.