Vliv složení tuku na některé fyzikálně-chemické parametry a senzorické hodnocení hořké čokolády

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F09%3APU81070" target="_blank" >RIV/00216305:26310/09:PU81070 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

Popis výsledku v původním jazyce

Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth. The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis. The partial replacement of cocoa butter (up to 5% allowed by the Europeanlegislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and pal

Název v anglickém jazyce

Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

Popis výsledku anglicky

Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth. The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis. The partial replacement of cocoa butter (up to 5% allowed by the Europeanlegislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and pal

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

48

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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