Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers

Škrabal, Svjetlana; Ergović Ravančić, Maja; Kekelić, Benjamin; Obradović, Valentina; Marčetić, Helena

doi:10.62598/9thICVA.030

Professional paper - Review paper

Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers

In: International Conference Vallis Aurea. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. pp. 329-340. https://doi.org/10.62598/9thICVA.030

Škrabal, Svjetlana; Ergović Ravančić, Maja; Kekelić, Benjamin; Obradović, Valentina; Marčetić, Helena

Cite this document

APA 6th Edition

Škrabal, S., Ergović Ravančić, M., Kekelić, B., Obradović, V. & Marčetić, H. (2024). Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers. International Conference Vallis Aurea (pp. 329-340). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. doi: 10.62598/9thICVA.030

MLA 8th Edition

Škrabal, Svjetlana, et al. "Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers." International Conference Vallis Aurea, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024, pp. 329-340. https://urn.nsk.hr/urn:nbn:hr:277:642468

Chicago 17th Edition

Škrabal, Svjetlana, Maja Ergović Ravančić, Benjamin Kekelić, Valentina Obradović and Helena Marčetić. "Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers." In International Conference Vallis Aurea, 329-340. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. Accessed 2025 January 25. https://urn.nsk.hr/urn:nbn:hr:277:642468

Harvard

Škrabal, S., et al. (2024) 'Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers', International Conference Vallis Aurea, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, pp. 329-340. Available at: https://urn.nsk.hr/urn:nbn:hr:277:642468 (Accessed 25 January 2025)

Vancouver

Škrabal S, Ergović Ravančić M, Kekelić B, Obradović V, Marčetić H. Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers. International Conference Vallis Aurea. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024. Pp. 329-340. [cited 2025 January 25] Available at: https://urn.nsk.hr/urn:nbn:hr:277:642468

IEEE

S. Škrabal, M. Ergović Ravančić, B. Kekelić, V. Obradović and H. Marčetić, "Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers", International Conference Vallis Aurea Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:277:642468 [Accessed: 25 January 2025]

Cite this item: https://urn.nsk.hr/urn:nbn:hr:277:642468

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Metadata

Title (english)	Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers
Author	Svjetlana Škrabal
Author	Maja Ergović Ravančić
Author	Benjamin Kekelić
Author	Valentina Obradović
Author	Helena Marčetić
Author's institution	Josip Juraj Strossmayer University of Osijek Faculty of Tourism and Rural Development in Pozega
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract (english)	One of the most popular products on the global market is chocolate, which is accepted and loved by all age groups. In ancient times, the Mayan, Aztec, and Toltec peoples cultivated the cocoa tree more than 3000 years ago. It was prepared as a drink, as a ceremonial drink, or used as a means of payment. The prescribed legislation mostly considers ordinances on cocoa and chocolate products (Official Gazette 73/2005). Five signs are recommended by which the quality of milk and filled chocolate can be recognized: appearance, sound of chocolate breaking, aroma, texture, and taste of chocolate. In the paper, a comparison of the sensory quality of milk-filled chocolates from two different manufacturers and two different types of chocolates was conducted. The prices of chocolates were also studied concerning acceptable and actual prices. Students who were introduced to the rules of sensory analysis of food in the Sensory Evaluation of Food course took part in the evaluation.The results of the research showed that the solubility and color of chocolate are important properties for the perception of the acceptability of chocolate and that both types were rated better by one of the producers. It was found that the chocolate prices are in line with the average score for the obtained sensory properties.
Keywords (english)
Language	croatian
Publication type	Professional paper - Review paper
Publication status	Published
Peer review	Peer review - international
Publication version	Published version
Publication title	International Conference Vallis Aurea
Numbering	pp. 329-340
p-ISSN	2939-4317
DOI	https://doi.org/10.62598/9thICVA.030
URN:NBN	urn:nbn:hr:277:642468
Publication	2024
Conference	Title: 9th International Conference Vallis Aurea: Sustainable Development and Innovation Location: Požega, Croatia Start date: 2024-09-19 End date: 2024-09-20 Assembly type: Poster
Document URL	https://hrcak.srce.hr/omp/index.php/ftrr/catalog/view/115/54/5218
Type of resource	Text
Publisher	Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega
Publishing place	Požega
Access conditions	Open access
Terms of use
Created on	2024-10-28 10:03:37