A Study of the Effects of Butter Content and Dried Longan Content on Sensory Evaluation of Longan Chocolate

Abstract

A study was carried out of the effects of butter content and dried longan content
on sensory evaluation of longan chocolate. The experiment was divided into two parts. The
first part was to determine the optimum butter content for chocolate production. The
proportions of butter used for the chocolate production were 0%, 10%, 15% and 20%. The
setting time of the chocolate was monitored. An evaluation was made by 50 panelists of the
sensory properties including color, odor, taste, texture and overall acceptibility. The best
recipe was chosen for the second part, determining the optimum content of dried longan for
chocolate production. The proportions of dried longan used for the chocolate production
were 0%, 10%, 20% and 30%. The setting time of chocolate was monitored. An evaluation
for sensory properties including color, odor, taste, texture and overall acceptibility by 50
panelists were performed.
The results found that chocolate produced with 10% butter content was the best
recipe. It had a short setting time and received the highest score for odor, texture and
overall acceptibility. Longan chocolate with 10% butter content and 20% dried longan
content was the best recipe. It had a short setting time. For sensory evaluation, it received
the highest score for color, odor, taste, texture and overall acceptibility.