The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43908023" target="_blank" >RIV/62156489:43210/15:43908023 - isvavai.cz</a>
Result on the web
<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/425/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/425/pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/425" target="_blank" >10.5219/425</a>
Alternative languages
Result language
angličtina
Original language name
The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery
Original language description
The study aimed at assessing changes in the quality of certain types of chocolate products over the storage period with particular focus on the formation and development of fat and sugar bloom in chocolate products. Seven products were selected in collaboration with a chocolate factory to undergo monitoring and analysis and stored at four temperature regimens (6 oC, 12 oC, 20 oC and 30 oC).Five samplings were carried out over the storing period (18 weeks) for evaluation of the dynamics of changes in their quality.Each sampling was accompanied by sensory evaluation; selected physical attributes were also analysed: changes in colour (INCREMENT E*ab) within the CIE (L*a*b) system and changes in hardness using the TIRAtest 27025. The results showed a significant effectof storing temperature on the intensity of changes in the quality of products. The results of sensory evaluation of selected products showed that the highest quality for the majority of descriptors was achieved by products st
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo (Food Science)
ISSN
1338-0230
e-ISSN
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Volume of the periodical
9
Issue of the periodical within the volume
1
Country of publishing house
SK - SLOVAKIA
Number of pages
9
Pages from-to
39-47
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-84963564882