ABSTRACT The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk, 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier.

中文翻译：

---

秋葵果胶乳化剂牛奶巧克力感官接受度的优化

摘要 研究并优化了成分对以秋葵果胶为乳化剂的牛奶巧克力感官可接受性的影响。使用 Minitab Statistical 软件将四组分约束混合物设计（单纯形晶格）用于配方配方。成分变量（糖、牛奶、可可脂和可可液）的下限和上限是根据现有的牛奶巧克力配方确定的。配制的产品由十五 (15) 名训练有素的评审小组评估其感官特征，包括口感、余味、风味、味道、外观和九点享乐量表的整体可接受性。在 0.145% 的秋葵果胶水平下，根据感官特征，牛奶巧克力中的最佳成分比例为 36.08% 糖、25.92% 牛奶、20。00% 黄油和 18.00% 酒。在这些水平上，巧克力样品被中度或非常喜欢，这表明总体可接受性很高（~90%）。模型的验证表明，秋葵果胶作为乳化剂的巧克力样品的感官属性的预测和观察评级之间具有良好的一致性。