Whiteness of surface as chocolate quality factor

This paper deals with application of tristimulus colorimeter for whiteness measurement. Chocolate samples are prepared by classical and modified laboratory methods of precrystallization. Obtained results have proved the influence of precrystallization tempera­ture on whiteness, in both methods. The highest value of whiteness, according to Hunter, is obtained at precrystallization temperature is of 28°C. In the range from 28 to 30°C whiteness values have shown small differences. Values of whiteness obtained from tristimulus colorim­eter show good compatibility with sensory evaluation.