Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate.

Content Provider	Europe PMC
Author	de Jesus Silva, Grazielly Gonçalves, Ben-Hur Ramos Ferreira Conceição, Daniele Gomes Fontan, Gabrielle Cardoso Reis Santos, Leandro Soares Ferrão, Sibelli Passini Barbosa
Abstract	The aim of this work was to characterize goat milk chocolates with different concentrations of cocoa (35%, 45%, 55% and 65%) and apply correlations between sensory features and analytical measures. The chocolates were evaluated through moisture, ashes, fat content, protein, acidity, pH, water activity, texture, instrumental color and sensory profile. The correlations showed that the brown color can be represented by the chromaticity coordinates a* and b* and the flavor attributes (sweet taste and bitter taste), by the ashes analysis, fat content and pH. Canonic scores superior to 0.5 indicate chocolates with better acceptance.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7016088&blobtype=pdf
ISSN	00221155
Volume Number	57
DOI	10.1007/s13197-019-04072-2
PubMed Central reference number	PMC7016088
Issue Number	2
PubMed reference number	32116354
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2019-09-05
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2019
Subject Keyword	Chemometry Chocolate Cocoa Goat Milk
Content Type	Text
Resource Type	Article
Subject	Food Science