Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе: https://open.uns.ac.rs/handle/123456789/9418
Nаziv: The impact of the manufacturing process on the hardness and sensory properties of milk chocolate
Аutоri: Zarić, Danica
Pajin, Biljana 
Lončarević, Ivana 
Šoronja-Simović, Dragana 
Šereš, Zita 
Dаtum izdаvаnjа: 1-дец-2012
Izdаvаč: Faculty of Technology Novi Sad
Čаsоpis: Acta Periodica Technologica
Sažetak: The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30°C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate.
URI: https://open.uns.ac.rs/handle/123456789/9418
ISSN: 14507188
DOI: 10.2298/APT1243139Z
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