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Consumer Perception and Acceptance of Product Defects of Chocolate Pralines Tunde Kuti 1 , Adrienn Hegyi 1 , Sara De Pelsmaeker 2 1Campden BRI Magyarország Nonprofit Kft., Hungary 2 Ghent University,Department of Agricultural Economics, Belgium Chocolate can be considered as an affordable luxury product, which is regularly eaten by many people. Chocolate, especially filled version such as praline, is complex material, which can be damaged by means of bloom growth or cracking. The main aim was to study the effect of individual sensory attributes on the liking and acceptance of product defects. Based on the results of previous consumer tests, six variants of pralines were selected for the consumer test: dark and milk chocolate couverture with a high or low level of hazelnut filling, and dark chocolate couverture with a high and low level of alcoholic strawberry cream filling. For each selected variant, fresh and bloomed/cracked pralines were used. 120 Hungarian consumers and 102 Belgian consumers participated in the
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  • Winter '17
  • Types of chocolate, Hazelnut, product defects, Acceptance of Product Defects

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