Physical analysis and sensory properties of okra pectin chocolate during storage DOI Creative Commons
Gifty Williams, Maame Yaakwaah Blay Adjei, Jacob K. Agbenorhevi

и другие.

JSFA reports, Год журнала: 2025, Номер unknown

Опубликована: Март 12, 2025

Abstract Background The quality of chocolate during storage influences its consumer acceptability. In this study, grading formulated with okra pectin was evaluated for sensory characteristics (texture, appearance, aroma, flavour, mouthfeel and aftertaste) simultaneously instrumental texture colour analysis to assess changes at ambient conditions. A scale developed by a panel evaluate the qualities chocolates on monthly basis over four‐month period. properties stored were described quantified based consensus agreement trained panel. Spearman's correlation test used analyse relationship between data. Results Overall, control samples experienced in parameters storage. most remarkable observed appearance. as slightly bloomed or moderately after first month persisted throughout period scoring either 5 6. F17 (control) hardest sample fourth month, recording 18642.20 ± 4215.95. Conclusion present findings show profile can be exploited confectionery industry.

Язык: Английский

Physical analysis and sensory properties of okra pectin chocolate during storage DOI Creative Commons
Gifty Williams, Maame Yaakwaah Blay Adjei, Jacob K. Agbenorhevi

и другие.

JSFA reports, Год журнала: 2025, Номер unknown

Опубликована: Март 12, 2025

Abstract Background The quality of chocolate during storage influences its consumer acceptability. In this study, grading formulated with okra pectin was evaluated for sensory characteristics (texture, appearance, aroma, flavour, mouthfeel and aftertaste) simultaneously instrumental texture colour analysis to assess changes at ambient conditions. A scale developed by a panel evaluate the qualities chocolates on monthly basis over four‐month period. properties stored were described quantified based consensus agreement trained panel. Spearman's correlation test used analyse relationship between data. Results Overall, control samples experienced in parameters storage. most remarkable observed appearance. as slightly bloomed or moderately after first month persisted throughout period scoring either 5 6. F17 (control) hardest sample fourth month, recording 18642.20 ± 4215.95. Conclusion present findings show profile can be exploited confectionery industry.

Язык: Английский

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