Influence of hazelnut paste on the sensory properties and shelf-life of dark chocolate

L. A. Nattress, Gregory Ray Ziegler, R. Hollender, D. G. Peterson

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

The addition of hazelnut paste to dark chocolate formulations altered the sensory profile. The flavors chocolate, burnt, rancid, hazelnut, green and metallic, and the texture attributes hardness, graininess, consistency of melt, viscosity and onset of melt determined by descriptive analysis were significantly (P<0.05) influenced by the addition of up to 10% hazelnut paste. The shelf-life of dark chocolates containing hazelnut exceeded 10 months. The textural attributes of hardness, consistency of melt and onset of melt were highly correlated to instrumental measurements.

Original languageEnglish (US)
Pages (from-to)133-148
Number of pages16
JournalJournal of Sensory Studies
Volume19
Issue number2
DOIs
StatePublished - Jan 1 2004

All Science Journal Classification (ASJC) codes

  • Food Science
  • Sensory Systems

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