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Influence of label information on dark chocolate acceptability

✍ Scribed by M. Torres-Moreno; A. Tarrega; E. Torrescasana; C. Blanch

Book ID
116242888
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
410 KB
Volume
58
Category
Article
ISSN
0195-6663

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Dark chocolate acceptability: influence
Dark chocolate acceptability: influence of cocoa origin and processing conditions
✍ Miriam Torres-Moreno; Amparo Tarrega; Elvira Costell; Consol Blanch πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 137 KB

## Abstract **BACKGROUND:** Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which affect consumer acceptability. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two processing conditions (roasting time and c