Descriptive sensory analysis of heat‐resistant milk chocolates
Abstract Sensory attributes of six heat‐resistant chocolates were compared with the standard chocolate using a trained sensory panel who were trained using the Sensory Spectrum method. The panel evaluated the chocolates using three tactile and ten oral attributes at 24, 29, and 38°C. The panel demon...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2019-09-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.1047 |