18F-12

M. NATVARATAT¹, P. Chompreeda², V. Haruthaitanasan², and H. Rimkeeree². (1) Royal Chitralada Projects, Dusit Palace, Rajvithi Road, Dusit, Bangkok, 10303, Thailand, (2) Dept. of Product Development, Kasetsart Univ., 50 Phahonyothin Rd., Bangkok, 10900, Thailand

Chewable milk candies are products of Royal Chitralada Projects aimed to encourage more dairy consumption by Thai children. Chewable milk candies with high nutritive value were developed for rural school children under Her Royal Highness Princess Maha Chakri Sirindhorn's Project. The quality of chewable milk candies varies with formulation and processing parameters. This study was conducted to investigate effects of the fat and sugar content on physical and sensory characteristics of chewable milk candies with high nutritive value. Chewable milk candies were produced following a central composite design using a two-level factorial plan involving three variables: rice flour in dried egg yolk (25 to 35%), dried egg yolk (DEY, 20 to 45%), and sugar (15 to 20%). Fat content in DEY was adjusted with rice flour. Experimental products (n=18) were determined for fat and moisture content, water activity, and hardness. Sensory Quantitative Descriptive Analysis (QDA) was conducted to evaluate hardness, sweetness, and egg flavor by 12 trained panelists. Data were statistically analyzed. Results indicated that the percent of flour in DEY and percent in DEY affected fat content of chewable milk candies. The nutritive values of chewable milk candies were affected by the percent of flour in DEY, percent DEY, and percent sugar. Hardness ranged from 8.10 to 0.87 kp. Sweetness and egg flavor intensities were 4.1 to 8.1 and 5.5 to 7.6, respectively. Increasing the percent of flour in DEY increased hardness and decreased egg flavor intensity; increasing the percent of flour in DEY decreased hardness and increased egg flavor intensity; and increasing the percent of sugar increased hardness and sweetness intensity. This study demonstrated that fat and sugar content affected physical, nutritional, and sensory qualities of chewable milk candies.

Session 18F, Product Development: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana