Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days

Sensors

Jovanka V. Popov-Raljić¹ 

关键词: Dietary chocolates;    sensory attributes;    color measurement;    storage;   

DOI  :  10.3390/s90301996

来源: mdpi

【 摘 要 】

In this work sensory characteristics (appearance – color, brilliance, shape and surface; texture – structure, break, firmness and chewiness; aroma – odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using a “MINOLTA” Chroma meter CR 400 thristimulus colorimeter. Sensory evaluation was performed by a group of experienced panelists immediately after the production (0 – 30 days), and then after 90, 180, 270 and 360 days of storage under ambient conditions (t = 18 – 20°C). Results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD – test. It was concluded that the storage time up to one year had statistically highly significant (p < 0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters.

【 授权许可】

CC BY   
© 2009 by the authors; licensee MDPI, Basel, Switzerland