Effect of Storage Regime on Texture and Other Sensory Properties of Chocolate
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910187" target="_blank" >RIV/62156489:43210/16:43910187 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of Storage Regime on Texture and Other Sensory Properties of Chocolate
Original language description
As part of the experiment, we have studied the effect of different storage conditions chocolate in a normal household. Freshly produced chocolate was stored in five temperature regimes, namely frozen -18 oC, 6 oC, 12 oC, 20 oC, and 30 oC. After one month of storage, the samples were removed from individual regimes and immediately subjected to sensory analysis supplemented by the evaluation of textural properties on the TIRA test device. The significantly lowest values (p > 0.95) of hardness were determined for samples stored at 30 oC (2.5-5.5 N). The greatest hardness of the chocolate had frozen samples (52.2-75.9 N). When stored at temperatures 6 oC or 12 oC, the products did not significantly differ in terms of hardness. At the room temperature of 20 oC, conclusive softening already took place (19.3-29.6 N). Higher storage temperature (30 oC) significantly (p > 0.95) reduced the colour evaluation, while glossiness was the significantly better (p > 0.95) than samples at 30 oC, 6 oC and frozen, but did not different compared to 12 oC. Higher temperatures (30 oC) deteriorated breakage and aroma. Temperature of 30 oC significantly (p > 0.95) decreased the hardness at the time of consumption and increased the stickiness of chocolate.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
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
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
MendelNet 2016: Proceedings of International PhD Students Conference
ISBN
978-80-7509-443-8
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
645-650
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 9, 2016
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000392968500115