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INFLUENCE OF HAZELNUT PASTE ON THE SENSORY PROPERTIES AND SHELF‐LIFE OF DARK CHOCOLATE
Author(s) -
NATTRESS L.A.,
ZIEGLER G.R.,
HOLLENDER R.,
PETERSON D.G.
Publication year - 2004
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2004.tb00141.x
Subject(s) - dark chocolate , food science , shelf life , sensory system , sensory analysis , chemistry , psychology , cognitive psychology
The addition of hazelnut paste to dark chocolate formulations altered the sensory profile. The flavors chocolate, burnt, rancid, hazelnut, green and metallic, and the texture attributes hardness, graininess, consistency of melt, viscosity and onset of melt determined by descriptive analysis were significantly (P < 0.05) influenced by the addition of up to 10% hazelnut paste. The shelf‐life of dark chocolates containing hazelnut exceeded 10 months. The textural attributes of hardness, consistency of melt and onset of melt were highly correlated to instrumental measurements.