Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
Апстракт
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 degrees 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 lt 0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters.
Кључне речи:
Dietary chocolates / sensory attributes / color measurement / storageИзвор:
Sensors, 2009, 9, 3, 1996-2016Издавач:
- MDPI, BASEL
DOI: 10.3390/s90301996
ISSN: 1424-8220
PubMed: 22573997
WoS: 000264572700044
Scopus: 2-s2.0-63849160937
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Popov-Raljić, Jovanka AU - Laličić-Petronijević, Jovanka PY - 2009 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2113 AB - 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 degrees 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 lt 0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters. PB - MDPI, BASEL T2 - Sensors T1 - Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days EP - 2016 IS - 3 SP - 1996 VL - 9 DO - 10.3390/s90301996 ER -
@article{ author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka", year = "2009", abstract = "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 degrees 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 lt 0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters.", publisher = "MDPI, BASEL", journal = "Sensors", title = "Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days", pages = "2016-1996", number = "3", volume = "9", doi = "10.3390/s90301996" }
Popov-Raljić, J.,& Laličić-Petronijević, J.. (2009). Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days. in Sensors MDPI, BASEL., 9(3), 1996-2016. https://doi.org/10.3390/s90301996
Popov-Raljić J, Laličić-Petronijević J. Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days. in Sensors. 2009;9(3):1996-2016. doi:10.3390/s90301996 .
Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, "Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days" in Sensors, 9, no. 3 (2009):1996-2016, https://doi.org/10.3390/s90301996 . .