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The impact of the skim milk powder manufacturing process on the flavor of model white chocolate Ashleigh Stewart, Alistair S. Grandison, Angela Ryan, Daniel Festring, Lisa Methven, and Jane K. Parker J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.6b04489 • Publication Date (Web): 08 Jan 2017 Downloaded from http://pubs.acs.org on January 14, 2017

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Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

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Journal of Agricultural and Food Chemistry

The Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate Ashleigh Stewart,† Alistair S. Grandison,† Angela Ryan,§ Daniel Festring,§ Lisa Methven,† Jane K. Parker†,*

†

Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP,

UK §

Nestlé Product Technology Centre Confectionery, P.O. Box 204, Haxby Road, York YO91

1XY, UK

*Corresponding Author: Tel: +44 118 378 7455 E-mail: [email protected]

ACS Paragon Plus Environment


1

ABSTRACT

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Milk powder is an important ingredient in the confectionary industry but its variable nature

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has consequences for the quality of the final confectionary product. This paper demonstrates

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that skim milk powders (SMP) produced using different (but typical) manufacturing

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processes, when used as ingredients in the manufacture of model white chocolates, had a

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significant impact on the sensory and volatile profiles of the chocolate. SMP was produced

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from raw bovine milk using either low or high heat treatment, and a model white chocolate

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was prepared from each SMP. A directional discrimination test with naïve panellists showed

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that the chocolate prepared from the high heat SMP had more caramel/fudge character

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(p0.05); * significant at the 5% level; ** significant at the 1% level; *** significant at the 0.1% level. Error bars extend +/- one half of the least significant difference (LSD)



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Table 1 Composition of liquid milk measured during skim milk powder production composition (%) fat

raw whole milk 4.46

raw skim milk 0.07

pasteurized milk 0.08

concentrated milk 0.24

protein

3.26

3.15

3.1

9.6

lactose

4.62

4.41

4.36

13.5

total solids

12.3

7.5

7.41

23.2


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Table 2 Odor-active volatiles in high heat skim milk powder (HHSMP), low heat skim milk powder (LHSMP), high heat model white chocolate (HHCHOC) and low heat model white chocolate (LHCHOC) Linear Retention Indexa Wax Wax DB5 DB5 expt au expt au

modified frequency [MF(%)]c LH HH LH HH SMP SMP CHOC CHOC

odor description

identification

vinegar, acidic sweat, cheesy cheese, acid sharp, tangy, acidic, cheese sweaty, cheese, acidic sweaty, cheesy, tangy

acetic acid 2-methylpropanoic acid butanoic acid 2/3-methylbutanoic acid pentanoic acid hexanoic acid

13 4 24 22 18 19

32 11 91 74 58 78

32 17 91 72 60 84

29 nd 81 63 22 49

23 nd 82 71 45 44

lipid-derived aldehydes and ketones 1054 1063 808 802 nd 903 1164 1171 1229 1225 909 904 988 978 1272 1283 1434 1408 1075 1063 1488 1478 1203 1209 1159 1168 1517 1512 1569 1567 1111 1117 1233 1228 1683 1680 1738 1728 1379 1368 1794 1788 1325 1327

green, grass fruity, berries lamb fat mushroom, earthy fatty, waxy sheets, waxy fatty, waxy violet, floral fried, hazelnut coriander nutty, fried

hexanal heptanal (Z)-4-heptenal 1-octen-3-one (E)-2-octenal decanal (E)-2-nonenal (E,E)-2,4-octadienal (E,E)-2,4-nonadienal (E)-2-undecenal (E,E)-2,4-decadienal

18 8 20 23 5 12 14 8 16 9 15

30 20 42 55 17 20 37 nd 45 14 41

42 22 51 62 21 45 44 20 53 25 51

39 13 42 55 nd 26 28 24 42 26 47

47 22 53 57 nd 27 39 28 43 26 47

sulfur compounds 1361 1354 975 919 1438 1432 1655 1653 1181

pickled onions, drains cooked, savory, chips savory, beefy

dimethyl trisulfide methional 2-methyl-3-(methyldithio)furan

22 12 9

51 30 29

70 35 22

67 27 24

71 34 26

short chain fatty acids 1445 1435 nd 1562 1568 nd 1608 1603 nd 1661 1645 857/836 1733 1712 nd 1833 1821 nd

577 757 775 845/839 897 984

984 912 1184

Maillard reaction products


freq.

b


962 1320 1945 2009 2166 1398 1474

956 1322 1932 1998 2222 1386 1469

lactones 1932 1925 2131 2134 2416 2413

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0.05); * significant at the 5% level; ** significant at the 1% level; *** significant at the 0.1% level. b




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121x29mm (150 x 150 DPI)


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Impact of the Skim Milk Powder Manufacturing ... - ACS Publications

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