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Open AccessArticle

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

University of Belgrade, Faculty of Agriculture, Belgrade, Nemanjina 6, Serbia
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Sensors 2009, 9(3), 1996-2016; https://doi.org/10.3390/s90301996
Received: 30 December 2008 / Revised: 4 March 2009 / Accepted: 11 March 2009 / Published: 17 March 2009
(This article belongs to the Section Chemical Sensors)
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. View Full-Text
Keywords: Dietary chocolates; sensory attributes; color measurement; storage Dietary chocolates; sensory attributes; color measurement; storage
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Popov-Raljić, J.V.; Laličić-Petronijević, J.G. Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days. Sensors 2009, 9, 1996-2016.

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