Date of Award:

8-2026

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Robert Ward

Committee

Robert Ward

Committee

Prateek Sharma

Committee

Namhyeon Park

Abstract

Incorporating next-generation milk powders like milk protein isolate (MPI) and milk protein concentrate (MPC) into confections can increase protein content. Milk permeate powders (MPP) are byproducts of the production of high-protein dairy ingredients (MPC and MPI). Typically considered waste streams, growing awareness of sustainability has increased interest in the use of MPP in food. There is minimal research on the use of these ingredients in confections. 

This study evaluated the effects of incorporating milk protein powders and MPP into chocolate and the effects of replacing granulated sugar with MPP in caramel on product quality and consumer acceptance. 

Chocolate batches were produced and quality was evaluated using fracturability, melting profile, and bloom development via whiteness index (WI) from 0 to 24 weeks. Soft caramels were prepared with 0%, 25%, 50%, 75%, and 100% replacement of granulated sugar by MPP. Quality was evaluated via textural properties, cold flow, color, and water content. 

Consumer acceptability was evaluated for chocolate and caramel for appearance, color, aroma, overall liking, flavor attributes, texture attributes, sweetness, saltiness, and bitterness (chocolate). Panelists also responded to “check all that apply”, product acceptability, and purchase likelihood questions. 

There were no significant differences in energy required to melt the chocolate or melting onset temperature (p>0.05), though shelf life influenced peak melting temperature (p< 0.05). Texture softened over time (p< 0.05). No visible bloom developed and WI values remained stable. MPC85% and SMP received the highest liking scores in the sensory evaluation across nearly all categories (p>0.05), indicating that MPC85% can replace SMP in milk chocolate without negative impacts. 

MPP level did not significantly affect caramel water content or cold flow (p>0.05). Hardness, stickiness, redness, and yellowness values increased as the proportion of MPP increased (p< 0.0001). MPP0% and MPP25% caramels were most liked (p>0.05) in nearly all categories, with MPP50% slightly lower but comparable. Product acceptability and purchase likelihood results followed this pattern. MPP can replace granulated sugar in caramels up to 25% with no negative impacts and up to 50% while remaining broadly comparable to standard caramel. These findings highlight the potential of MPP as a sustainable confectionery ingredient.

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Creative Commons Attribution-Noncommercial 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License

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