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The purpose of this paper is to evaluate the effects of substituting cow milk with soy milk in the standard milk chocolate recipe on the physical, chemical and sensory qualities of milk chocolate and obtain the best ratio of substitution.

Milk chocolates were produced by substituting the cow milk in the standard recipe with soy milk powder at different ratios of soy milk to cow milk. Physical and chemical analyses were carried out using the standard methods to evaluate the major raw materials and chocolate samples, and the sensory evaluation of the chocolate samples was carried out using preference and difference tests.

Soy milk contained the highest crude protein and crude fiber. The cut test results of the cocoa beans showed that the percentage of fully fermented cocoa beans was in agreement with the standard. Residimeter value (RV) of four chocolate samples (30:70, 20:80, 10:90, and 0:100) was the best. The nitrogen content and melting points of the chocolates samples were found to increase with increased inclusion of soy milk powder in the recipe. There was no significant difference (p<0.05) in taste, sweetness, smoothness, and overall acceptability of the 0:100 and 30:70; soy milk to cow milk samples.

Soy-chocolate will be a new chocolate product with higher melting point and lower cost than the standard milk chocolate. The selling price of chocolate will be lower and thus affordable to low-income earners. Also, there will be an increased utilization of soybean.

Soy-chocolate recipe is a new and additional recipe for the production of milk chocolate.

Although milk is considered a vital source of nutrition for the livelihood, as the beginning of civilization, its antioxidant potential is required to be improved. This paper aims to increase antioxidant activities in milk and soy milk (Glycine max L.) has been found as a good compatible source. Hence, the present work was planned to investigate the impact of blending of different proportions of soy milk with standardized milk (i.e. 50 per cent soy milk with 50 per cent standardized milk, 60 per cent soy milk with 40 per cent standardized milk, 70 per cent soy milk with 30 per cent standardized milk and 100 per cent standardized milk as control sample) on antioxidant properties and sensory attributes of the blends.

Antioxidant properties of the blends were determined in terms of 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power and total phenol content. Sensory evaluation was carried out using a nine-point hedonic scale based on four selected quality attributes (i.e. smell, taste, color and appearance and mouthfeel) and ranked for their quality traits by fuzzy modeling.

A blend containing 70 per cent soy milk with 30 per cent standardized milk showed the highest antioxidant activities as compared to control milk sample (p < 0.05). Blend of 50 per cent soy milk with 50 per cent standardized milk was found most acceptable on the basis of sensory analysis and its antioxidant activities were also appreciable as compared to control milk sample (p < 0.05). Smell, taste, color and appearance and mouthfeel influenced the acceptability of formulated milk samples in decreasing order of significance (p < 0.05).

The present attempt has been made to formulate liquid milk by mixing standardized milk and soy milk, in which enhancement in the antioxidant activities of standardized milk and masking of off-flavor of soy milk is done. It is not done before and it may improve the nutritional and commercial value of the milk. Further, fuzzy modeling used for choosing appropriate blend in terms of sensory scores is also found as a novel approach.