Effect of Storage Regime on Texture and Other Sensory Properties of Chocolate

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Storage Regime on Texture and Other Sensory Properties of Chocolate

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of Storage Regime on Texture and Other Sensory Properties of Chocolate

Popis výsledku anglicky

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.

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

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

645-650

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500115