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

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.