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Prediction of migration fat bloom on chocolate

✍ Scribed by Veerle De Graef; Imogen Foubert; Evelien Agache; Herwig Bernaert; Alex Landuyt; Peter A. Vanrolleghem; Koen Dewettinck

Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
240 KB
Volume
107
Category
Article
ISSN
1438-7697

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The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg Γ€1 ) and cocoa butter (280, 320 or 360 g kg Γ€1 ) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yiel