Physico-Chemical, Textural, Antioxidant and Sensory Characterization of White Chocolate Enriched with Barley Powder.

Sensory Features Most of the sensory features examined in the chocolate samples showed an increasing trend from the untreated control to the highest green barley powder addition of 7%, both in milk and cocoa butter derived products ( Figure 1 and Figure 2 ; Table 7 ): exterior appearance, appearance in section, exterior and inner color, grass vegetation, green leaf and green walnut flavor, grassy, green walnut and malt taste, acid, bitter, tasteless and stickiness perception.

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