De Clercq, Nathalie

De Pelsmaeker, Sara

Delbaere, Claudia

Depypere, Frédéric

Dewettinck, Koen

Gellynck, Xavier

Hegyi, A

Januszewska, Renata

Kuti, T

English

Ghent University Academic Bibliography

 Quality evaluation of fresh and bloomed  filled chocolates in House of Quality  Sara De Pelsmaeker1, Xavier Gellynck1, Renata Januszewska1,  C. Delbaere2,     N. Decleecq2, F. Depypere2, K. Dewettinck2 , T. Kuti3, A. Hegyi3      1Ghent University, Department of Agricultural Economics, Coupure Links 653, Gent, Belgium      2Ghent University, Department of Food Safety and Food Quality, Coupure Links 653, Gent, Belgium    3Campden, BRI Magyarország Nonprofit Kft., Hungary      Sara.DePelsmaeker@UGent.be, tel: +32 9 264 5930, fax: +32 9 264 6246, www.sensolab.be     Objectives Companies producing filled chocolates often deal with the problem of fat bloom. This is caused by oil migration of the filling to the chocolate couverture. Consequently , the sensory quality of the filled chocolates decreases.  AIMS: Development of a structured approach for the maintenance of sensory quality of food products through House of Quality with the application on filled chocolates.      Results Product Sampling   No blooming occurred for the samples stored at 20°c, therefore only fresh samples (stored at -18°c) and bloomed samples (23°c) were used.      * Most preferred product within this group       Materials & methods PRODUCTS: • Six variants of pralines were produced in Belgium and Hungary                  Variants     V1 V2 V3 V4 V5 V6 Couverture  Milk chocolate     X X     chocolate Dark chocolate X X     X X Filling Low hazelnut X   X       High hazelnut   X   X     Low alcohol          X   High alcohol            X Conclusions The constructed House of Quality shows that flavour is the most important characteristics to the consumers when evaluating filled pralines. From the competitive analysis it is clear that the main differences between the pralines are found in appearance and texture but to a lesser extent in aroma and flavour. The target values are indications in future use of sensory analysis of pralines. The relative weight indicates that blooming is the first thing that needs to be handled but it is also the most difficult change to accomplish. It is possible to extend the House of Quality with results of instrumental analyses or even process parameters.  This House of Quality is not built on competitive products but on fresh and bloomed products which is not the traditional way of using this tool but helps to understand that blooming is the most important item to adjust in order to provide the consumers what they need. Moreover it gives a clear overview on what influence blooming has on all other sensory attributes of the pralines. This makes it possible to set target values and reveal where improvements can be made to the product. 9th Pangborn Sensory Science Symposium 4-8 September 2011, The Sheraton Centre Toronto Hotel, Toronto, Canada  STORAGE  -18°c  keep fresh  20°c   slow bloom  23°c   fast bloom INSTRUMENTAL  ANALYSIS • Colour measurement SENSORY ANALYSIS: • Trained panel QDA with 28 descriptors  on appearance, aroma, texture and flavour • Consumer panel Tasting session for preference                                Six variants, produced in two countries, stored at two conditions  24 Filled chocolates Selection of 12 samples based on instrumental analysis and visual appearance of the products Group 1: Dark chocolate + hazelnut filling Group 2: Milk chocolate + hazelnut filling Group 3: Dark chocolate + alcoholic filling House of Quality for V2freshHU* House of Quality for V4freshHU* House of Quality for V5freshBE* Consumer test • The importance of appearance, aroma, texture and flavour for the consumer are measured with question from the Food Choice Questionnaire (FCQ). • A tasting session is used to reveal the overall preference for the filled chocolates within the three groups. The results helped to select the samples to construct the three Houses of Quality. • Further, preference on appearance, aroma, texture and flavour for the different samples is given in the competitive analyses graph in the House of Quality. Sensory analysis • A trained panel evaluated the most preferred                         sample on 28 attributes. These values are                          used as target values to achieve when                          producing filled chocolates within                                          the same group of samples.   Integration of the results in the House of Quality • Customer requirements and competitive analysis are constructed from consumer test. • The central part, the interrelationship matrix, is established through extensive literature study. The attributes that belong specifically to one of the four constructs (appearance, aroma, texture, flavour) receives a value 9. Some of the attributes also have a moderate (3) or slight (1) influence on another constructs. • The roof of the House, technical correlation matrix, gives the correlations between the 28 attributes. When changing a certain attribute, a correlated attribute can be affected in a positive or negative way. • The matrix of technical properties and targets is used for        formulating conclusions. The target values are given by sensory analysis. Absolute and relative weights are calculated whereas the scores “difficulty to               accomplish” changes in specific attributes are                      distilled from the literature. 

Quality evaluation of fresh and bloomed filled chocolates in House of Quality

De Pelsmaeker, SaraUGent0020040206068020006281129735309811650B4E804A-F0EE-11E1-A9DE-61C894A0A6B4

Gellynck, XavierLA278010007141200000-0002-8908-3310F46689FE-F0ED-11E1-A9DE-61C894A0A6B4

Januszewska, RenataLA01801001546195F636F4EE-F0ED-11E1-A9DE-61C894A0A6B4

Delbaere, ClaudiaLA230020032975508020004655350000-0003-3702-7621FB8BF5B6-F0ED-11E1-A9DE-61C894A0A6B4

De Clercq, NathalieUGent001999245273801001889840975229914442F73F995E-F0ED-11E1-A9DE-61C894A0A6B4

Depypere, FrédéricLA07801001556303051170807393001996231607919018328455F63D12DE-F0ED-11E1-A9DE-61C894A0A6B4

Dewettinck, KoenLA238010008672960000-0002-5984-932XF4A431F0-F0ED-11E1-A9DE-61C894A0A6B4

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Quality evaluation of fresh and bloomed filled chocolates in House of Quality

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