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

@inproceedings{PopovRaljic2009SensoryPA,
  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},
  booktitle={Sensors},
  year={2009}
}
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
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