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- Title
PARÂMETROS DE TEXTURA EM BARRAS DE CHOCOLATE AO LEITE.
- Authors
de Góes Carneiro, Alessandra Pinheiro; Fonteles, Thatyane Vidal; Costa, Mayra Garcia Maia; de Freitas Felipe Rocha, Érica Milô; Rodrigues, Maria do Carmo Passos
- Abstract
This study evaluated by sensory and instrumental methods texture parameters of milk chocolate bars of three different brands. The determination of sensory texture was performed by trained judges using 9cm nonstructured scale. The results showed that sensory hardness was significantly (p<0.01) more accentuated for sample A, and it has a fracturability more intense. Sample B, in turn, showed higher adhesiveness (p<0.01) compared to the other samples. Regarding spreadability, samples B and C showed no significant difference (p<0.01) compared to the sample A. The results of instrumental hardness attribute in the three samples showed a significant difference between them at 1% probability. The sensory and instrumental results indicated significant differences, perceived by judges between brands analyzed. It can be observed that the relationship between the amounts of fat declared on the label was inversely proportional to the average, in both sensory and instrumental analysis for the hardness attribute
- Subjects
CHOCOLATE; COCOA products; BRAND name products; PLANT products; BIOLOGICAL products
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p259
- ISSN
0103-4235
- Publication type
Article