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.
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The authors acknowledge the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes) for providing study scholarships and the CEPLAC for the contribution on the production of the chocolates.
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de Jesus Silva, G., Gonçalves, B.R.F., Conceição, D.G. et al. Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate. J Food Sci Technol 57, 444–453 (2020). https://doi.org/10.1007/s13197-019-04072-2