TY - JOUR
T1 - Influence of hazelnut paste on the sensory properties and shelf-life of dark chocolate
AU - Nattress, L. A.
AU - Ziegler, G. R.
AU - Hollender, R.
AU - Peterson, D. G.
PY - 2004/5
Y1 - 2004/5
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1745-459X.2004.tb00141.x
DO - 10.1111/j.1745-459X.2004.tb00141.x
M3 - Article
AN - SCOPUS:3042679630
SN - 0887-8250
VL - 19
SP - 133
EP - 148
JO - Journal of Sensory Studies
JF - Journal of Sensory Studies
IS - 2
ER -