Abstract
Texture characteristics of solidified plain chocolate and milk chocolate were determined in instrumental and sensory studies. The instrumental parameters included compression strength, melting properties, maximum tensile force during hesion testing and the maximum size of dispersed solid components. To classify the sensory texture impressions into intensity ranges, by using appropriate samples, a reference scale was derived allowing a sensory panel to assign unknown chocolate samples to the respective intensity ranges. Instrumental control of the reference samples ensures satisfactory relations between instrumental and sensory data.
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