BACKGROUND: The rheological properties of chocolate, based upon its acceptability by consumers, are determined largely by the ingredients and their proportions used in the formulations. Milk chocolates are very popular because milk provides flavour and smooth texture to the product. This study aimed to determine the optimal ingredient formulation for vegetable milk chocolate using peanut-cowpea milk as a substitute for dairy milk. The study followed a four-component constrained mixture design, with cocoa liquor, vegetable milk, cocoa butter and sugar as the components. Lecithin and vanillin were added at a constant amount to all formulations. Critical attributes of the chocolates were evaluated using descriptive sensory tests and instrumental techniques. RESULTS: Regression models were fitted to the data, and the optimum ingredient formulation for acceptable vegetable milk chocolate was determined. The vegetable milk had significant (P = 0.05) influence on flavour, mouth feel, hardness and after taste of chocolates. CONCLUSIONS: The optimum ingredient formulation for acceptable vegetable milk chocolates was determined to be cocoa liquor (18.00%), sugar (30.75%), peanut-cowpea milk (28.93%), and cocoa butter (22.32%). The results demonstrate that it is feasible to use vegetable source milk for chocolate. The findings also provide clues for scale-up criteria for large-scale production of vegetable milk chocolate.
BACKGROUND: The rheological properties of chocolate, based upon its acceptability by consumers, are determined largely by the ingredients and their proportions used in the formulations. Milk chocolates are very popular because milk provides flavour and smooth texture to the product. This study aimed to determine the optimal ingredient formulation for vegetable milk chocolate using peanut-cowpea milk as a substitute for dairy milk. The study followed a four-component constrained mixture design, with cocoa liquor, vegetable milk, cocoa butter and sugar as the components. Lecithin and vanillin were added at a constant amount to all formulations. Critical attributes of the chocolates were evaluated using descriptive sensory tests and instrumental techniques. RESULTS: Regression models were fitted to the data, and the optimum ingredient formulation for acceptable vegetable milk chocolate was determined. The vegetable milk had significant (P = 0.05) influence on flavour, mouth feel, hardness and after taste of chocolates. CONCLUSIONS: The optimum ingredient formulation for acceptable vegetable milk chocolates was determined to be cocoa liquor (18.00%), sugar (30.75%), peanut-cowpea milk (28.93%), and cocoa butter (22.32%). The results demonstrate that it is feasible to use vegetable source milk for chocolate. The findings also provide clues for scale-up criteria for large-scale production of vegetable milk chocolate.