Influence of recipes of quality chocolate products during their storage

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43912580" target="_blank" >RIV/62156489:43210/17:43912580 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of recipes of quality chocolate products during their storage
Original language description
The aim of the work was to investigate the effect of chocolate composition on its shelf life and to monitor the effect of different storage regimes on the changes in the sensory quality and texture properties of chocolate products with different contents of cocoa butter. Samples of tempered and untempered milk and bitter chocolate were made. The chocolate samples were stored for three months at various temperature regimes: -18 oC, 6 oC, 12 oC and 20 oC. Sensory analysis and texture measurements were performed before and after the samples were stored. In conclusion, the effect of the composition on the shelf life was evaluated, and a measure was proposed to improve the stability and shelf life of chocolate and chocolate products.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2017: Proceedings of International PhD Students Conference
ISBN
978-80-7509-529-9
ISSN
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e-ISSN
neuvedeno
Number of pages
6
Pages from-to
568-573
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 8, 2017
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000440194500101

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