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

Author： Popov-Raljić Jovanka V. Laličić-Petronijević Jovanka G.

Publisher： MDPI

E-ISSN： 1424-8220|9|3|1996-2016

ISSN： 1424-8220

Source： Sensors, Vol.9, Iss.3, 2009-03, pp. : 1996-2016

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Abstract

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.