Optimization of a New Version of Chocolate Milk for Endurance Performance and Post- exercise Recovery

Absract: The present study provides a new version of chocolate milk characterized by low fat, low lactose and low calories prepared from a dairy liquid originated from skim milk retentate (contained approximatly 21.3% T.S), followed by diluting with water to about 8.5% T.S and standardized with cream to about 2% fat. The dairy liquid was mixed with a dry blend of cocoa powder, sugar, sodium chloride and calcium chloride. The mix was supplemented with inulin at different levels (0, 1, 3 and 5%, w/w), homogenized, heat treated, cooled and vanilla was added before filling and storing at 4oC for 2 weeks. Nutritional, physical and sensory properties of various formulations were evaluated. Chocolate-milk formulations showed low fat, low lactose and low calories with less potassium and more sodium compared to chocolate whole milk. Inclusion of inulin in chocolate milk formulations increased sweetness, darkness, thickness and creaminess and minimized sedimentation of cocoa particles. The best results were obtained when the added inulin comprises 3% of the chocolate milk formulation.