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Impact of the shape on sensory properties of individual dark chocolate pieces

✍ Scribed by Lenfant, Francine; Hartmann, Christoph; Watzke, Brigitte; Breton, Olivier; Loret, Chrystel; Martin, Nathalie

Book ID: 121666359
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 570 KB
Volume: 51
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2012.11.001

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The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg À1 ) and cocoa butter (280, 320 or 360 g kg À1 ) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yiel