The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

Popis výsledku anglicky

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

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo (Food Science)

ISSN

1338-0230

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

9

Strana od-do

39-47

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-84963564882