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Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers
U: International Conference Vallis Aurea. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. str. 329-340. https://doi.org/10.62598/9thICVA.030
Škrabal, Svjetlana; Ergović Ravančić, Maja; Kekelić, Benjamin; Obradović, Valentina; Marčetić, Helena

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

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, str. 329-340. https://urn.nsk.hr/urn:nbn:hr:277:642468

Škrabal, Svjetlana, Maja Ergović Ravančić, Benjamin Kekelić, Valentina Obradović i Helena Marčetić. "Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers." U International Conference Vallis Aurea, 329-340. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. Citirano 17.12.2024.. https://urn.nsk.hr/urn:nbn:hr:277:642468

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, str. 329-340. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:277:642468 (Datum pristupa: 17.12.2024.)

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. Str. 329-340. [pristupljeno 17.12.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:642468

S. Škrabal, M. Ergović Ravančić, B. Kekelić, V. Obradović i 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] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:642468 [Citirano: 17.12.2024.]

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Podaci o radu
Naslov (engleski)Comparison of The Sensory Properties of Filled Milk Chocolate from Different Manufacturers
AutorSvjetlana Škrabal
AutorMaja Ergović Ravančić
AutorBenjamin Kekelić
AutorValentina Obradović
AutorHelena Marčetić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet turizma i ruralnog razvoja u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikhrvatski
Vrsta publikacijeStručni rad - Pregledni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaInternational Conference Vallis Aurea
Brojčani podacistr. 329-340
p-ISSN2939-4317
DOIhttps://doi.org/10.62598/9thICVA.030
URN:NBNurn:nbn:hr:277:642468
Datum objave publikacije2024
SkupNaziv: 9th International Conference Vallis Aurea: Sustainable Development and Innovation
Lokacija: Požega, Hrvatska
Datum početka: 2024-09-19
Datum završetka: 2024-09-20
Vrsta izlaganja: Postersko izlaganje
URL dokumentahttps://hrcak.srce.hr/omp/index.php/ftrr/catalog/view/115/54/5218
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega
Mjesto izdavanjaPožega
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Bez prerada 4.0 međunarodna (CC BY-NC-ND 4.0)
Datum i vrijeme pohrane2024-10-28 10:03:37