Introduction Milk Replacers in Instant Chocolate Pudding

Pudding’s history goes back in time to the By Wendy Barth, Samantha Kopecky, Ally Roberts, Christine Varela Observations
eighteenth and nineteenth century and since then Objective measurements
it has evolved. For instance, the Old French • Viscosity Test
worded it as boudin “sausage” because in those • Water Activity
times pudding came in the form of “encased meat Subjective measurements
or innards” (Mariani, 2014). In 1873, powdered • Sensory Taste Test
mixes for puddings were introduced in England
and it wasn’t until 1918 when My-T-Fine Company Results
had achieved in producing the “first boxed
Our subjective measurements were
pudding mixes” (Mariani, 2014), and developing it
taken with a sensory analysis as seen in
first flavor, chocolate. During the 1950s, that
Figures 1, 2 and 3. As seen in Figure 1,
company had another breakthrough of producing
the most liked overall for appearance of
a mix that required no cooking, which was instant
the chocolate pudding was whole milk
pudding (Mariani, 2014).
and the least liked was coconut milk. As
seen in Figure 2, the most liked overall
In this experiment, we’ll introduce the idea of
for overall texture of the chocolate
using different milks (almond, whole, coconut, and
Figure 4 - Viscosity(cm) Figure 5 - Water Activity pudding was whole milk and the least
soy) in instant pudding. Puddings are known to be
liked was coconut milk. As seen in Figure
a milk protein-based starch paste, which will form Whole milk (236) 0 Whole milk (236) 0.9796 3, the most liked overall for sweetness of
a texture that’s between a gel and a liquid.
Coconut milk (471) 8 Coconut milk (471) 0.9883 the chocolate pudding was whole milk
Puddings are known to have a suspension of out
and the least liked was coconut milk.
of shaped particles that are dispersed in a Soy milk (639) 11.5 Soy milk (639) 0.9824 Our objective measurements were
continuous medium because of the milk proteins.
Almond milk (541) 4.5 Almond milk (541) 0.9823 taken with a viscosity and water activity
They are also considered to have a gelling agent,
as seen in Figures 4 and 5. As seen in
possibly carrageenan. The importance of starch is
Figure 4, the thickest chocolate pudding
its role in the body and mouthfeel by the use of a
was the use of whole milk and the
gelling agent, which is responsible for desired Figure 1 - Appearance of Figure 2 - Overall Texture of Figure 3- Overall Sweetness
thinnest chocolate pudding was soy milk.
texture. The desired texture depends on the form Chocolate Pudding Chocolate Pudding of Chocolate Pudding
5 As seen in Figure 5, the highest water
of concentration used (milk) (Alamprese and 5 5
4.68
4.55
4.5 activity was the coconut milk and the
Mariotti, 2011). 4.5 4.5
4.23

4 4 4 lowest was whole milk.

3.5 3.5

Milk is another important factor in this 3.5 3.32

3.23 3.23
3.05
Discussion and Conclusion

Average
Average
Average

3 3

experiment because of its interaction with starch. 3

2.5
2.45 2.5 2.5

Milk components of sugar and carbohydrate gum

2.5

1.91 2
2.18

2
For this experiment, four different types of
(carrageenan) are the factors that will increase
2

1.5 1.5
1.68
milks were used to make instant chocolate
viscosity. The carbohydrate gum will act as a
1.5

1 1
pudding. Three of the milk variations included:
1
thicker and stabilizer in foods to trap color and Average
Type of Milk
Average
Type of Milk
Average
Type of Milk almond, coconut, and soy. The forth, whole
flavor while sugar will be associated in the Sample 236 = Whole Milk Sample 471 = Coconut Milk Sample 639 = Soy Milk Sample 541 = Almond Milk Sample 236 = Whole Milk Sample 471 = Coconut Milk Sample 639 = Soy Milk Sample 541 = Almond Milk Sample 236 = Whole Milk Sample 471 = Coconut Milk Sample 639 = Soy Milk Sample 541 = Almond Milk
milk, was used as the control. From the sensory
reduction in water availability. When starch and a evaluation results conducted in class, it was
non-starch hydrocolloids are combined you’ll get a clear that of the variations of milk chosen, none
results of differences in rheological properties of the options were a good substitution milk to
(Alamprese and Mariotti, 2014). The purpose of Figure 4 - Viscosity Figure 5 - Water Activity n= 22 use in instant pudding that would sufficiently
this experiment is to compare almond, coconut 14
0.99
Liking Scale for Figures 1, 2 and 3: make chocolate pudding without changing the
0.9883
and soy milk to the control, which is whole milk, 12 11.5 0.988
1- Dislike Very Much, 2- Somewhat Dislike,
3- Neither Like nor Dislike, 4- Somewhat original viscosity or flavor. Soy milk isn’t ideal
and see what consumers like best. They will be 10
0.986
Like, 5- Like Very Much
because it will not set in a pudding mix
evaluated based on sensory evaluation. 8 0.984 according to the pudding box directions. The
8
Viscosity (cm)

soy milk variation did set for the experiment

Water Activity

0.9824 0.9823
0.982

0.98 0.9796
and had average overall likings in all categories.
4.5

4 Coconut milk yields the lowest overall mean

Materials and Methods 2
0.978

liking in all sensory categories while Instant

pudding made with whole milk yields the best
0.976

Methods Supplies 0

overall flavor and texture.

0
0.974

1. Measure out 2 cups of • Instant Chocolate Viscosity(cm)

Type of Milk
Water Activity
Type of Milk

each milk variation Pudding mix (4) Whole milk (236) Coconut milk (471) Soy milk (639) Almond milk (541)
Whole milk (236) Coconut milk (471) Soy milk (639) Almond milk (541)

2. Whisk together milk and
pudding mix in bowl for 2
mins
3. Refrigerate pudding for 5
min. or until set
4. Remove from refrigerator
and disperse evenly into
sensory evaluation cups for
testing.
References
• 2 c of each Milk (whole,
Alamprese, C., & Mariotti, M. (2011). Effects of different milk
coconut, almond, soy) substitutes on pasting, rheological and textural properties of
puddings. Lwt-Food Science And Technology, 44(10), 2019-
2025.
Equipment Pudding. (2014). In J. Mariani, The encyclopedia of American
• Bowls food and drink. London, UK: Bloomsbury. Retrieved from
http://ezproxy.lib.uwstout.edu/login?url=http://search.credor
• Whisks eference.com/content/entry/bloomfood/pudding/0
• Measuring cups Schaeffer, J. (2012, August). Dairy Food Substitutes - The Sky's
• Refrigerator the Limit. Retrieved from Today's Dietitian:
http://www.todaysdietitian.com/newarchives/080112p38.sht
• Sensory Evaluation cups ml
• Disposable mini plastic
spoons