Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 2
Written by Ioan Mircea POP, Gabriela FRUNZA
The purpose of the study it was represented by the comparative appreciation of the quality of some assortments of chocolate truffles marketed in Romania, following the sensory, chemical (including energy value), and economic characteristics. Three types of truffles (produced in France/Belgium) were taken in the study. Sensory characteristics were analyzed by tasting, using the scoring method; the lipid content was determined by the Soxhlet method, the protein one by the Kjeldahl method, and the moisture and the dry matter by the drying method in the oven (at 105° C); the results were compared with the declared values on the label. In order to determine the economic characteristics, the purchase price for 100 g of product was taken into account. Following the sensory analysis, two products being included in the category of very good products and one was in good quality class, but with a score very close to the very good product. The major chemical content of these products was: sugar between 41-38.7% - on the label), lipids between 45-48.3% on the label vs. 44.93-47.84% determined, proteins between 4.20-4.90% on the label vs. 3.99-4.66% and salt 0.11-0.34% - on the label. The energy value of these products was 599-618 kcal per 100 g.
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