Evaluation of Chocolate Milk Beverage Formulated with Modified Chitosan

Chitosan is a polysaccharide derived from chitin by N-deacetilation, which has the property of gel formation. The objective was to develop a chocolate milk beverage using modified (hydrogel) chitosan as a thickening agent, and to make a sensory and rheological evaluation of this beverage. In the sensory evaluation an acceptability and comparative test with ۵۰ local consumers was carried out, with the developed beverage and samples from the Brazilian market, with the attributes overall acceptability and viscosity. The hybrid hedonic scale was used. The rheological evaluation was carried out with a rotational rheometer (Rheotest) with the H۱ probe. A controlled rate test – ramp (۰- ۵۰۰, and ۵۰۰-۰ L s-۱, ۱۲۰ seconds, up and down), at ۲۵ºC was used. There was no difference (P> ۰.۰۵) among the beverages in the overall acceptability. In spite of that, the developed beverage had a better score (۷.۱۲) in comparison with a market beverage (۶.۴). The beverages differed in viscosity (P< ۰.۰۵); the score of the developed beverage was ۷.۰۶ and the score of the market beverage was ۵.۸۷. The market beverage fitted to the Ostwald-de-Waele, Bingham, and Casson models, and the developed beverage fitted better to the Ostwald-de-Waele model. The consistence index (K) of the market beverage was ۰.۱۵۰ Pa sn, while that of the developed beverage was ۱.۵۹۰ Pa sn, showing a high difference in the consistence characteristic of the samples. The flow index (n) of the market beverage was ۰.۶۲۵ and that of the developed beverage was ۰.۴۳۵. All market beverages showed thixotropic behavior. The hydrogel chitosan was effective as a thickening agent and furnished a good acceptability of the beverage.

کلیدواژه ها:

Chitosan ، Chocolate products ، Food development ، Food structure ، Hydrocolloid