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

  title={Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days},
  author={Jovanka V. Popov-Raljic and Jovanka G. Lalicic-Petronijevic},
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… CONTINUE READING
7 Citations
41 References
Similar Papers


Publications referenced by this paper.
Showing 1-10 of 41 references

Image Analysis of Changes in Surface Color of Chocolate

  • V. Briones, J. M. Aguilera
  • Food Res. Int. 2005,
  • 2005
Highly Influential
5 Excerpts

Tehnologija konditorskih proizvoda

  • M. Gavrilović
  • Faculty of Technology, University of Novi Sad…
  • 2003
Highly Influential
4 Excerpts

Effect of tempering and fat crystalization behaviours on microstructure, mechanical properties and appearance in dark chocolate systems

  • E. O. Afoakwa, A. Paterson, M. Fowler, J. Vieira
  • J. Food Eng
  • 2008
1 Excerpt

Uticaj sastava i vremena skladištenja na odabrana svojstva kvaliteta različitih vrsta čokolada

  • J. Laličić
  • M.Sc. Thesis, University of Belgrade, Faculty of…
  • 2007
1 Excerpt

Effect of Surface Topography on Color and Gloss of Chocolate Samples

  • V. Briones, J. M. Aguilera, C. Brown
  • J. Food Eng. 2006,
  • 2006
1 Excerpt

Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid – A Hypothesis Paper

  • M. M. Aguilera, G. Mayor
  • J. Food Sci
  • 2004
2 Excerpts

Influence of lactic acid ester on chocolate quality

  • O. Jovanović, B. Pajin
  • Trends Food Sci. Technol. 2004,
  • 2004
2 Excerpts

Kakao proizvodi i proizvodi slični čokoladi

  • L. Goldoni
  • Kugler: Zagreb,
  • 2004
2 Excerpts

Uticaj frakcija mlečne masti na reološka svojstva i kvalitet čokolade

  • B. Pajin
  • Ph.D Dissertation, University of Novi Sad…
  • 2004
1 Excerpt

Similar Papers

Loading similar papers…