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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

417-422

Název nakladatele

Mendel University in Brno

Místo vydání

Brno, Czech Republic

Místo konání akce

Brno, Czech Republic

Datum konání akce

19. 11. 2014

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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