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2018•Journal of Obesity and OverweightOpen access

Sensory Analysis of Chocolate Milk for College Students

Chizoti TS, Cruz MF, Marta de Toledo Benassi, Caetano Brugnaro, de Medeiros SDS, Bordi Jr PL, Verruma-Bernardi MR

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Abstract

The study explores the impact of varying levels of added sugar on the sensory characteristics of chocolate milk. Chocolate milk for mulations were studied with five levels of added sugar (g): 0 (A), 7 (B), 14 (C), 21 (D) and 28 g (E) in 237 mL of chocolate milk.

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The study explores the impact of varying levels of added sugar on the sensory characteristics of chocolate milk. Chocolate milk for mulations were studied with five levels of added sugar (g): 0 (A), 7 (B), 14 (C), 21 (D) and 28 g (E) in 237 mL of chocolate milk.

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OpenAlex reports 4 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The study explores the impact of varying levels of added sugar on the sensory characteristics of chocolate milk. Chocolate milk for mulations were studied with five levels of added sugar (g): 0 (A), 7 (B), 14 (C), 21 (D) and 28 g (E) in 237 mL of chocolate milk.

Key concepts: Chocolate milk, Milk Chocolate, Food science, Sugar, Dark chocolate, Sensory analysis, Sensory system, Chemistry

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