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@article{194839,
        author = {Mahendran G R and Santhosh S and Sujitha M and Thiruppavai J},
        title = {DEVELOPMENT OF VALUE – ADDED CHOCOLATE FLAVOURED SWEETENED CONDENSED MILK},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {8290-8296},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=194839},
        abstract = {Sweetened condensed milk (SCM) is a concentrated dairy product widely used in desserts, beverages, and confectionery due to its rich taste, creamy texture, and extended shelf life. The present study focuses on the development of chocolate flavoured sweetened condensed milk as a value-added dairy product with improved sensory appeal and consumer acceptability. The product was prepared by concentrating standardized milk with the addition of sugar under controlled heating conditions to achieve the desired total solids and viscosity. Chocolate ingredients such as cocoa powder and cocoa mass were incorporated to impart chocolate flavour, colour, and enhanced mouthfeel. Several formulation trials were carried out by varying the levels of chocolate ingredients to obtain an optimum balance of sweetness, flavour intensity, colour, and consistency. The developed samples were evaluated for sensory attributes including colour, flavour, texture, sweetness, and overall acceptability, along with basic physicochemical characteristics such as viscosity and consistency. The optimized formulation showed desirable chocolate flavour, smooth creamy texture, appealing brown colour, and suitable thickness comparable to commercial sweetened condensed milk products. The incorporation of cocoa ingredients significantly improved the flavour profile while maintaining the characteristic body of condensed milk. The developed product demonstrates good potential as a value-added dairy product and can be effectively used in various food applications such as desserts, bakery products, beverages, and confectionery preparations. The study highlights the possibility of diversifying traditional dairy products by incorporating popular flavours like chocolate to meet evolving consumer preferences and expand product opportunities in the dairy industry.},
        keywords = {Chocolate flavoured sweetened condensed milk, cocoa powder, cocoa mass, product development, sensory evaluation, viscosity.},
        month = {March},
        }