The effect of Stevia and Alyssum homolocarpum gum on physicochemical and sensory properties of chocolate milk

Abstract

Introduction: Now the use of various flavoured dairy beverages has increased rapidly, the
most common one is chocolate milk. The use of native hydrocolloids such as Alyssum
homolocarpum gum can be effective in preventing the physical instability of chocolate
milk. The aim of this study was evaluation the effect of Stevia as sugar substitude and
Alyssum homolocarpum gum stabilizers on physicochemical properties (acidity, pH, total
solids, fat, sedimentation and two phases, viscosity) and sensory Evaluation (color, taste,
flavor, aroma, odor, sweetness, overall acceptability) of chocolate milk.
Materials & Methods: Treatments prepared as follows: C, T1, T2, T3, T4 containing 0, 25%,
50%, 75%, 100% Stevia and also 0%, 0.25%, 0.5%, 0/75%, 1% of Alyssum stabilizers
respectively.
Result: The results showed that with increasing stevia percentage, Alyssum stabilizer’s and
reducing percentage of sugar, acidity, total solids and viscosity of the samples significantly
increased and the sedimentation and two phases of the samples significantly decreased
(P<0.05) and statistically significant difference). No significant differences were observed
in fat and pH of the samples (P<0.05). The results of sensory tests showed that with
increasing stevia percentage, Alyssum homolocarpum gum and reducing percentage of
sugar, taste, flavor score, aroma odor score, sweetness score, overall acceptability score of
the samples. The significantly decreased and the color score of the samples increased
significantly.
Conclusion: Treatment T1 (Chocolate milk containing 25% stevia, 0.25% Alyssum
stabilizer’s,6% sugar, 8% cocoa powder and 0% carrageenan) was selected as superior
treatment because of its sensory properties close to the control sample.