Chocolate bar from spray-dried goat`s milk

Abstract

The utility model discloses a chocolate bar formulation incorporating spray-dried goat’s milk as a dairy component to enhance nutritional value, flavor, and digestibility. The chocolate bar comprises 25% (w / w) white sugar, 25% (w / w) cocoa liquor, 17.5% (w / w) spray-dried goat’s milk, 17.5% (w / w) commercial powdered milk, 14% (w / w) cocoa butter, and 1% (w / w) soy lecithin. The resulting chocolate bar exhibits physicochemical properties such as hardness ranging from 72.57 to 141.73 Newton, melting point between 31.77 to 34.63°C, pH of 5.73 to 5.88, moisture content of 2.30% to 5.87%, and water activity of 0.33 to 0.77. The formulation combines traditional chocolate ingredients with spray-dried goat’s milk to produce a final product with balanced texture, smooth melt, and favorable sensory attributes.