In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The re...sults were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p lt 0.01) influence on the sensorially evaluated properties of pralines.
TY - JOUR
AU - Popov-Raljić, Jovanka
AU - Laličić-Petronijević, Jovanka
AU - Georgijev, Aneta S.
AU - Popov, Vladimir S.
AU - Mladenović, Mića
PY - 2010
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2351
AB - In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p lt 0.01) influence on the sensorially evaluated properties of pralines.
PB - MDPI, BASEL
T2 - Sensors
T1 - Sensory Evaluation of Pralines Containing Different Honey Products
EP - 7933
IS - 9
SP - 7913
VL - 10
DO - 10.3390/s100907913
UR - conv_4631
ER -
@article{
author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Georgijev, Aneta S. and Popov, Vladimir S. and Mladenović, Mića",
year = "2010",
abstract = "In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p lt 0.01) influence on the sensorially evaluated properties of pralines.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Sensory Evaluation of Pralines Containing Different Honey Products",
pages = "7933-7913",
number = "9",
volume = "10",
doi = "10.3390/s100907913",
url = "conv_4631"
}
Popov-Raljić, J., Laličić-Petronijević, J., Georgijev, A. S., Popov, V. S.,& Mladenović, M.. (2010). Sensory Evaluation of Pralines Containing Different Honey Products. in Sensors
MDPI, BASEL., 10(9), 7913-7933.
https://doi.org/10.3390/s100907913
conv_4631
Popov-Raljić J, Laličić-Petronijević J, Georgijev AS, Popov VS, Mladenović M. Sensory Evaluation of Pralines Containing Different Honey Products. in Sensors. 2010;10(9):7913-7933.
doi:10.3390/s100907913
conv_4631 .
Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Georgijev, Aneta S., Popov, Vladimir S., Mladenović, Mića, "Sensory Evaluation of Pralines Containing Different Honey Products" in Sensors, 10, no. 9 (2010):7913-7933,
https://doi.org/10.3390/s100907913 .,
conv_4631 .
