Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

Abstract

Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analyses. Sensory evaluation of chocolate samples was made according to ISO 6685:1985 method (total score system). This ISO standard method was supplemented with QDA method for determination of mouth feel. The results of colour sensory evaluation showed good agreement with whiteness obtained on a MOM Colour 100 instrument by Hunter system evaluation. This showed that the sensory analysis, in comparison with instrumental determination of some quality factors, is an objective method.Senzorna ocena cokolade, kao kompleksnog visekomponentnog sistema, je jedan od nacina kojim se definisu i kontrolisu njegove fizicko-hemijske karakteristike, odnosno kvalitet. Kvalitet cokolade zavisi od strukture i udela velikog broja komponenti koje ulaze u njen sastav i koje uticu na izgled, ukus, miris i ponasanje u toku proizvodnje i cuvanja. Cilj ovog rada je da se senzornom ocenom ispita kvalitet laboratorijski dobijene cokolade uz dodatak emulgatora ? inhibitora sivljenja i da se pokaze njena objektivnost poredjenjem sa instrumentalnim merenjem pojedinih pokazatelja kvaliteta. Senzorna ocena ispitivanih uzoraka je uradjena po metodi ISO 6658:1985 (sistem bodovanja). Ispitivanja izvedena ovom metodom su dopunjena primenom QDA metode za procenu osecaja u ustima pri zvakanju. Rezultati senzorne analize boje cokolade su pokazali dobro slaganje sa izmerenom svetlocom po Hanterovom sistemu na MOM Koloru 100. Senzorno ocenjivanje dopunjeno QDA metodom je doprinelo boljem sagledavanju uticaja ispitivanih faktora na kvalitet laboratorijski pripremljene cokolade.