ASSESSMENT OF QUALITY OF SOME WHITE CHOCOLATE ASSORTMENTS SOLD IN ROMANIA

I.M. Pop, Aida Albu, Gabriela Frunză

Abstract
   The study consisted in the comparative assessment of the quality of some varieties of white chocolate sold in Romania, following their sensory, chemical (including energy value), economic and aesthetic characteristics. They were analyzed 27 samples from three varieties of white chocolate (coded A, B and C, nine samples for each producer). The sensory characteristics were analyzed by tasting, using the method of scoring scales, and the content of water, dry matter and lipids was determined by standardized classical methods; the results obtained were compared with the values declared on the label. In economic terms, the purchase price per 100 g of product was compared. Following the sensory analysis, two products were included in the category of good products (with 17.72 and 17.90 points respectively) and one in the class of very good quality (with 18.61 points). According to the information on the labels, the products studied had a variable sugar content (55-65%), fats (28-39%), protein (4.3-5.5%) and salt (0.18-0.38%); in the case of fats, the values determined by analyzes were slightly different, respectively of 28.46-38.06%. The average price (per 100 g) of the studied products varied almost to double (+ 91.2%) in the case of chocolate with the lowest sugar content and the highest fat content, but also with the highest sensory score, the lowest price being of the product richest in sugar.