Title page for ETD etd-0703103-120331

Type of Document Master's Thesis
Author Pavon, Noemi Raquel
URN etd-0703103-120331
Title Sensory Characteristics of Flavored Milk Candies
Degree Master of Science (M.S.)
Department Food Science
Advisory Committee
Advisor Name Title
Witoon Prinyawiwatkul Committee Chair
Joan M. King Committee Member
Marlene Janes Committee Member
  • sensory descriptive analysis
  • consumer affective test
  • milk candies
Date of Defense 2003-06-30
Availability unrestricted
A natural milk candy, composed mainly of milk powder, has not been commercially sold in the U. S. market. The milk candy we developed contains calcium and other essential nutrients, which make it a potential food supplement for adults and children. This thesis research was designed to characterize sensory properties of flavored milk candies and to determine the consumer sensory profile driving product acceptance and purchase intent. A descriptive trained panel (n=12) developed a lexicon and evaluated 3 milk candies (plain, chocolate, and coffee) in triplicate using a 15-cm line scale. 335 adult consumers evaluated acceptability of appearance, size/shape, texture, aroma, specific flavor, sweetness, and overall liking of three flavored milk candies. 92 children evaluated acceptability of overall liking of chocolate and plain flavored milk candies. Data were statistically analyzed. A lexicon included aroma notes: buttery, caramel, cheesy, and cooked; flavor notes: buttery, caramel, cooked, and sweet. Evaluations of the flavored milk candies revealed that they were different, based on descriptive sensory attributes. Cheesy aroma, buttery aroma and caramel aroma were discriminating attributes, while sweet and cooked flavors were least discriminating. Chocolate and coffee flavors may be used to mask strong undesirable cheesy and cooked flavor and aroma notes. Taste, specific flavor, overall liking and aroma were critical to acceptance of the products. Different flavors added to the milk candy caused a significant difference in the consumer responses toward sensory attributes evaluated. Acceptance of the three milk candies could be predicted by taste, specific flavor, sweetness, and overall liking. The purchase intent of flavored milk candies was positively influenced by flavor, overall liking, specific flavor and acceptance. Children liked the chocolate flavored milk candy better than the plain one. There were no significant differences in the way children and adults accepted chocolate and plain milk candies. Our survey indicated that consumers would be more willing to buy flavored milk candies enriched with calcium and minerals that promote health benefit. Further consumer sensory studies together with marketing research are needed to confirm the outcome from this study and to warrant the potential of this new product in the US market.
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