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.
|Original language||English (US)|
|Number of pages||16|
|Journal||Journal of Sensory Studies|
|State||Published - May 2004|
All Science Journal Classification (ASJC) codes
- Food Science
- Sensory Systems