ABSTRACT
The International Organisation of Standardization (ISO) defines quality as ‘the totality of features and characteristics of a product that bear on its ability to satisfy stated or implied needs’ (ISO 1998). Quality may be judged as good or bad depending on the level of adherence to specifications or standards for the products-with regard to raw material input and finished products-and how well it matches consumer preferences. The control of chocolate quality is often determined by rheological measurements of the viscous liquid formed during production, and sensory evaluation of the final solid product.
