Sensory Profiling and Positioning of Market Samples of Chocolates

Ms., Akshitha (2010) Sensory Profiling and Positioning of Market Samples of Chocolates. [Student Project Report]

PDF Pr-683.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Six different marketed plain dark chocolate were selected for the sensory evaluation. This approach consisted of employing two methods of sensory evaluation, namely Quantitative Descriptive Analysis (QDA test) and ranking test using different sensory score card, which was correlating with the instrumental texture and colour analysis. This study is carried out to check which samples secured high sensory scores and which is most accepted by the panelists for overall quality.
Uncontrolled Keywords:	plain dark chocolate; sensory evaluation; value addition
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2010 05:55
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9467

Actions (login required)

View Item