Consumer acceptance of whey-protein-coated as compared with shellac-coated chocolate

S. Y. Lee, K. L. Dangaran, J. X. Guinard, J. M. Krochta

Research output: Contribution to journalArticlepeer-review

Abstract

Four formulations of whey-protein-isolate (WPI) coatings were used to coat chocolate-covered almonds. Two formulations were without lipid and two were with lipid. The 2 WPI formulations without lipid varied in native- as compared with the heat-denatured WPI amount. The 2 WPI formulations with lipid varied in the lipid amount. The shellac formulation consisted of 30% solids, of which 90% was shellac and 10% was propylene glycol. A central location consumer test was carried out for attributes such as overall degree of liking. The results strongly indicate that water-based WPI-lipid coatings can be used as an alternative glaze, with higher consumer acceptance than alcohol-based shellac.

Original languageEnglish (US)
Pages (from-to)2764-2769
Number of pages6
JournalJournal of food science
Volume67
Issue number7
DOIs
StatePublished - Sep 2002

Keywords

  • Chocolates
  • Coatings
  • Consumer acceptance
  • Shellac
  • Whey protein

ASJC Scopus subject areas

  • Food Science

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