The effect of storage temperature and production method of chocolate confectionery on changes in its quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00229417" target="_blank" >RIV/62156489:43210/14:00229417 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of storage temperature and production method of chocolate confectionery on changes in its quality
Original language description
The aim of the study was to assess the dynamics of changes in the quality of certain types of chocolate confectionary over the storage period, the main attention being paid to the formation and development of fat bloom in chocolate products, whether or not treated by retempering. Six products were chosen from the product range of and in cooperation with Zora Olomouc, a chocolate factory controlled by Nestlé Czech Ltd. The samples were stored at four types of temperature modes: 6 °C, 12 °C, 20 °C and 30°C, and periodically sampled for analysis. Each sampling was followed by sensory assessment by trained assessment specialists, identification of changes in colour using Konica Minolta Spectrophotometer CM-3500d and physical analysis of the product texture using the TIRAtest unit. The results showed a significant effect of the storage temperature on the intensity of changes. There was a product-specific intensity of positive effects of retempering observed in the products.
Czech name
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Czech description
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2014 - Proceedings of International PhD Students Conference
ISBN
978-80-7509-174-1
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
417-422
Publisher name
Mendel University in Brno
Place of publication
Brno, Czech Republic
Event location
Brno, Czech Republic
Event date
Nov 19, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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