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Sensory Evaluation of Pralines Containing Different Honey Products
AbstractIn this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18–20 ºC). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p < 0.01) influence on the sensorially evaluated properties of pralines.
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Popov-Raljić, J.V.; Laličić-Petronijević, J.G.; Georgijev, A.S.; Popov, V.S.; Mladenović, M.A. Sensory Evaluation of Pralines Containing Different Honey Products. Sensors 2010, 10, 7913-7933.View more citation formats
Popov-Raljić JV, Laličić-Petronijević JG, Georgijev AS, Popov VS, Mladenović MA. Sensory Evaluation of Pralines Containing Different Honey Products. Sensors. 2010; 10(9):7913-7933.Chicago/Turabian Style
Popov-Raljić, Jovanka V.; Laličić-Petronijević, Jovanka G.; Georgijev, Aneta S.; Popov, Vladimir S.; Mladenović, Mića A. 2010. "Sensory Evaluation of Pralines Containing Different Honey Products." Sensors 10, no. 9: 7913-7933.
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