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Food in health and disease : scientific-professional journal of nutrition and dietetics, Vol. 14 No. 2, 2025.

Original scientific paper

COMPARATIVE STUDY OF PHYSICAL PROPERTIES OF SOME COMMERCIAL CHOCOLATES IN THE CROATIAN MARKET

Đurđica Ačkar orcid id orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Patrik El Habbab ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Antun Jozinović orcid id orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia *
Daniela Paulik ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Jurislav Babić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Drago Šubarić orcid id orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia

* Corresponding author.

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Abstract

The aim of this research was to investigate colour, texture, and rheological properties of commercial dark and milk chocolates available in the Croatian market. Chocolates were purchased in local stores, and 8 milk chocolate bars and 6 dark chocolate bars, from 5 different producers were obtained. Lightness (L*) of milk chocolates ranged from 33.8 to 41.5, and 29.2 – 33.8 for dark chocolates. Hardness of chocolates determined by breaking test decreased with increasing cocoa solids content, while among milk chocolates, samples M4, which was the thickest, and M5, with the lowest content of milk solids, had significantly higher hardness than all other samples. Casson plastic viscosity ranged between 1.1 Pas and 7.21 Pas for dark chocolates, and 4.2 – 24.79 Pasfor milk chocolates. Since the analysed chocolates are popular among the customers, these values are a good orientation for targeting certain properties when developing new recipes.

Keywords

milk chocolate; dark chocolate; rheology; texture; colour

Hrčak ID:

342844

URI

https://hrcak.srce.hr/342844

Publication date:

31.12.2025.

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