Detail publikace

Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

VÍTOVÁ, E. LOUPANCOVÁ, B. ŠTOUDKOVÁ, H. MACKŮ, I. ZEMANOVÁ, J. BABÁK, L.

Originální název

Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth. The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis. The partial replacement of cocoa butter (up to 5% allowed by the European legislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and palatability of chocolate. However, the total replacement of cocoa butter (as in various chocolate imitations) significantly (P<0.05) influences their properties. The differences against classical chocolate are obvious, especially taste is not so delicious, with strong oleic note, which is negatively perceived by consumers.

Klíčová slova

chocolate, vegetable fat, cocoa butter, organoleptic properties

Autoři

VÍTOVÁ, E.; LOUPANCOVÁ, B.; ŠTOUDKOVÁ, H.; MACKŮ, I.; ZEMANOVÁ, J.; BABÁK, L.

Rok RIV

2009

Vydáno

29. 6. 2009

Nakladatel

VÚP Food Research Institute

Místo

Bratislava

ISSN

1336-8672

Periodikum

Journal of Food and Nutrition Research

Ročník

48

Číslo

2

Stát

Slovenská republika

Strany od

72

Strany do

79

Strany počet

8

BibTex

@article{BUT47586,
  author="Eva {Vítová} and Blanka {Loupancová} and Hana {Burianová} and Ivana {Macků} and Jana {Zemanová} and Libor {Babák}",
  title="Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate",
  journal="Journal of Food and Nutrition Research",
  year="2009",
  volume="48",
  number="2",
  pages="72--79",
  issn="1336-8672"
}