The Effect of Soy Milk Powder Substitution on Physical and Organoleptic Characteristics of Chocolate Bar for Lactose-Intolerant People

Abstract

Cow milk is commonly used as protein sources in chocolate products. This milk contains lactose which is not suitable to people who suffered from lactose intolerance, however. In fact, cow milk can be substituted to soy milk. The purposes of this research were to determine the ratio between cocoa fat and soy milk powder in the chocolate bar processing and the effect of soy milk substitution on physical and organoleptic properties of chocolate bar. There were three treatments applied, which were A1 (25% cocoa fat and 8% soy milk powder), A2 (20% cocoa fat and 13% soy milk powder), and A3 (15% cocoa fat and 18% soy milk powder). It was evaluated stability, melting point, fat blooming, and organoleptic properties including color, aroma, taste, and texture of chocolate bar. The results showed that the addition of cocoa fat and soy milk powder in chocolate processing gave relatively similar organoleptic properties in terms of color, aroma, taste, and texture. On the other hand, the stability and melting point were affected by the amount of soy milk powder substitution. The best treatment in this research was the treatment with 25% cocoa fat and 8% soy milk powder. Finally, storage of chocolate bar for 30 days at room temperature did not result in the physical feature changes particularly in the form fat blooming for all treatments.