Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk

Authors
Niloofar Samari 1
Masoud Honarvar 2
Maryam Mizani 2
1 M.Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University
2 Associated Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University
10.22034/FSCT.19.126.373
Abstract
Cocoa milk is a popular milk-based drink, which its development can play a pivotal role in approaching the per capita dairy consumption in Iran. To sustain the product different stabilizers are used in the industry. The most common of which are carrageenan. Stabilizers are imported; therefore, they affect the finished product price.

The main objective of this study was to investigate the effect of stability of acetyl starch with Kapa and Utah carrageenan on pasteurized cacao milk in terms of the characteristics of milk cacao and rheology.

Initial experiments concentrating on physicochemical properties of samples which have different levels of starch, kappa, and carrageenan have been done. Initial tests of cacao milk including PH, acidity, and fatty dry matter measurements as well as sensory evaluation on all samples have been carried out. A preliminary analysis of stability and sedimentation was performed using centrifuge.

According to the results, 4 samples were selected with better sensory and physicochemical properties among 28 treatments and Rheological tests were performed on these specimens.

To better examining the results Hustler-Balkillian, ostwald and Bingham models were used. Herschel-Ballykleychr('39')s model has better adjustment with the results.

Finally, according to the results of rheology, a sample with a higher starch content was selected which contains 50% of starch in its stabilizing composition
Keywords
Modified Starch
Kappa Caraginnan
Uta Caraginnan
Stability
chocolate milk

Subjects

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