Effect of fat type and content on palatability of chocolate
2007
Iida, F.(Japan Women's Univ., Tokyo) | Chida, M. | Kasai, M. | Sakanoshita, N. | Sakurai, K. | Kamiwaki, T.
Descriptive analysis of the palatability of chocolate with varying fat contents (30-45%) and fat composition was conducted based on rheological properties. DSC results, and sensory evaluation. Evaluation of high-quality chocolate was conducted by two panels, one containing 50 students and the other containing 13 trainees. The method of evaluation was a 7-point scale with 'agree' or 'disagree' options, and there were 17 item profiles for every 5 g of chocolate per person. Statistical analysis (principal component analysis and multiple regression analysis) was conducted using SPSS (Ver. 13.0j) and Statworks (Ver. 4.0). The results showed that chocolate with a greater fat content, which melted in the mouth to a greater extent, resulting in a richer flavor, was preferred by the student panel but not by the training panel. Principal component analysis and multiple regression analysis showed that the two panels evaluated the chocolate from different angles, with the student panel employing a simple evaluation structure while the training panel used a multidimensional approach. Therefore, the evaluation of satisfaction, preference and high quality was conducted by training panel. It was found that the panel preferred chocolate with a fat content of 35 to 40%.
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