Unraveling the mystery of the rounder, sweeter chocolate bar von Spence, C

“… The new rounded Cadbury’s Dairy Milk chocolate bar has got some consumers irate because they say it tastes sweeter than the original, more rectangular bar.  …”

Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars von Ylenia Pieracci, Roberta Ascrizzi, Luisa Pistelli, Guido Flamini

“… The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtained for 24 dark chocolate bars to assess whether these can discriminate between bars from different brands belonging to different commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO).  …”
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The Effect of Product Information on The Consumers Preference of Local Various Chocolate Bar von Krisna Margaretta Malau, Yuliana Ataribaba, Vallerina Armetha

“… Chocolate producers need to know and understand the tastes of the Indonesian people specifically when making decisions to purchase chocolate bars. Research on the characteristics of the types of chocolate bars that consumers like is still needed to be able to reach a wider target market.  …”
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RESEARCH REGARDING CHOCOLATE BAR ENRICHED DEVELOPMENT WITH SOUS-VIDE TREATED AMARANTH SEEDS von Ovidiu PROCOPEȚ, Mircea OROIAN

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Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets von Lucilla Iacumin, Michela Pellegrini, Andrea Colautti, Elisabetta Orecchia, Giuseppe Comi

“… A microbial characterization of cocoa powder and chocolate bars of three batches of five different brands sold in Italian markets was performed.  …”
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Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments von Nurhayati Nurhayati, Mulono Apriyanto

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The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar von Adha Azzahra Sonda Aura, Langkong Jumriah, Dirpan Andi

“… Chocolate bars are one of the processed cocoa products that are much loved by Indonesians.  …”
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Kajian Tingkat Penerimaan Panelis pada Dark Chocolate Bar dengan Penambahan Bubuk Kayu Manis (Cinnamomum burmannii) von Danar Praseptiangga, Yasmin Nabila, Dimas Rahadian Aji Muhammad

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Threat or treat: Exposure assessment and risk characterisation of chemical contaminants in soft drinks and chocolate bars in various Polish population age groups von Lorenzo Marincich, Michele Protti, Roberto Mandrioli, Laura Mercolini, Łukasz Woźniak

“… To estimate the Polish population exposure to cadmium, several chocolate bars were purchased from a supermarket in the city of Warsaw and analysed.  …”
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Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability von Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati

Schlagworte: “… Chocolate bar …”
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PENGARUH PERLAKUAN PERENDAMAN BIJI KAKAO TERHADAP KARAKTERISTIK COKELAT BATANG von , ANNISA LATHIFANI, , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc.

“… Keyword : Cacao beans, chocolate bar, soaking, volatile components …”

PENGKAYAAN β-KAROTEN PADA COKELAT BATANG DENGAN PENAMBAHAN Spirulina platensis von , HIMAWASESA PERMADA NEGARA, , Dr. Ir. Iwan Yusuf B.L., M. Sc

“… The aim of this research was to determined the Spirulina platensis chocolate bar reception level of panelists and the amount of β-carotene enriched on Spirulina platensis chocolate bar.  …”

EVALUASI PROSES PEMASTAAN HALUS PASTA COKLAT MENGGUNAKAN BALL MILL TERHADAP KARAKTERISTIK COKLAT BATANG YANG DIHASILKAN von , GABRIEL, , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc.

“… Smooth grinding (refining) use a ball mill for 6 hours, in which every 1 hour the pasta issued from the machine and molded in the form of chocolate bars. Then the water content, pH, theobromine, particle size, volatile compounds is analyzed from the chocolate bar .  …”

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering von Eti Indarti, Normalina Arpi, Slamet Budijanto

“… This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results.  …”
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Consumer acceptance of chocolate formulated with functional ingredient von Muhammad, D.R.A., Zulfa, F., Purnomo, D., Widiatmoko, C., Fibri, D.L.N.

“… In this study, powdered mung bean, fenugreek seed and moringa leaf were added into chocolate bar formula. The purpose of this study was specifically to determine the effect of powdered mung bean, fenugreek seed and moringa leaf addition on the consumer acceptance of chocolate bar.  …”

PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN von , YULIUS GAE LADA, , Dr. Ir. Supriyanto, MS.

“… Dry cocoa bean soaking had significant effect on physical properties, which was on L* and Î�E value of color measurement, as well as chocolate bar sensorial attributes, particularly on cocoa distinctive aroma, acid taste and bitterness …”

Alpha-amylase inhibitory activity of collagen hydrolysate from Asian bullfrog skin and its application in dark chocolate von Sylvia Indriani, Soottawat Benjakul, Azis Boing Sitanggang, Supatra Karnjanapratum, Sitthipong Nalinanon

“… A higher level of CH significantly enhanced antidiabetic activity against α-amylase (p ≤ 0.05) in chocolate bar. Chocolate bar with 2% CH complied with the nutritional claim requirement for ‘source of protein’ with lower fat content and energy value, while sensory evaluation revealed good organoleptic properties. …”
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Price sensitivity testing as a basic tool for strategic pricing decisions von Kintler Jakub, Remeňová Katarína, Kmety Barteková Mária

“… For this purpose, we used a milk chocolate bar product currently unknown in the Slovak market.  …”
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SH!TIFICATION or the Tendency to Fix the Wrong Things von Diana Derval Derval

“… The changes are not supposed to have an impact on the customer experience, but the chocolate bar and the GPS navigation cases highlight how and why these silent …”
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Traces et espaces de consommation von Franck Cochoy, Jan Smolinski

“… From the analysis of these traces recorded during the visit of the QR-codes affixed on three food products (a packet of salt, a chocolate bar and a bottle of water), our investigation endeavours to make explicit the theoretical, methodological and analytical stakes involved in the process of digitising the space for physical retail mobility. …”
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