Report

comparative Analysis of Stabilizers in Recombined Chocolate Milk Products: Effects of Variety of Stabilizers on Appearance, Viscosity, and market Acceptance

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This study explores the impact of stabilizers (guar gum, gellan gum, locust bean gum, carrageenan)
on the appearance,viscosity, and sensory evaluation of recombinant chocolate milk. Through
viscosity measurements and sensory evaluations, it aims to understand how stabilizers influence
sensory and physical characteristics for product development. In the quest for superior dairy
products, manufacturers strategically use stabilizers to enhance emulsion stability. The research
underscores the infrequent reliance on a single stabilizer, revealing that all tested stabilizers failed to
maintain stability. Carrageenan exhibited the fastest separation, while guar gum displayed the
slowest, indicating visible appearance differences. Although no significant viscosity difference was
found between the control, carrageenan and gellan gum, a notable distinction emerged between
guar gum and LBG. The study establishes a positive correlation between thickness and perceived
chocolate milk quality, indicating that heightened thickness contributes to elevated overall liking
scores. However, a conclusive correlation between mouthfeel and favored samples remains elusive.

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Detail Information

Series Title

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Call Number

EP FT-029

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Sensory evaluation
dairy products
carrageenan
viscosity
stabilizers
locust bean gum
appearance
guar gum,
gellan gum
recombinant chocolate milk

Specific Detail Info

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Statement of Responsibility

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