Quality and Sensorial Characteristics of Chocolate Bar with Natural Dyes

Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Oana Å¢ăran, Luminița Vârva, Carmen Pop, Anamaria Pop

Abstract


In the latest period of time the people’s interest for natural products without synthetic dyes, with benefits to the human body has significantly increased. Chocolate is widely consumed all over the world. The pleasure derived from the consumption of chocolate is accompanied by a whole range of effects on the human health, which may explain their its attractiveness. One of the objectives of this reaserch was to extract dyes from various plants (fruits and vegetables) and incorporating them in white chocolate. In order to characterize the new product, several physicochemical analyses were conducted (moisture, dry matter, ash content, total extract and acidity). Also the consumer perception was followed by conducting a sensory analysis. The new product can be placed in the free synthetic dyes category

Keywords


chocolate milk, natural dyes, sensory parameters

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:10369

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