Sensory Mapping of UHT Milk with Single-Origin Chocolate
Dase Hunaefi,
Sures Setiadi Tarigan,
Elisabeth Dwinawati
et al.
Abstract:Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music … Show more
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