The Evaluation of the Textural and Sensorial Properties of Chocolate Dairy Dessert

Abstract

The objective of this study was to characterize the textural, sensorial and color properties of chocolate dairy dessert. To verify properties of these products, random samples were collected from industrial and artisanal manufactures in Bursa. Instrumental texture analyses for hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience were carried out. The five-point hedonic scale was used to measure acceptance-preference of product by trained panelists. The color, texture and sensory analyses indicated that the chocolate dairy dessert made using artisanal methods presented distinct characteristics than industrial methods.