Influence of recipes of quality chocolate products during their storage

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of recipes of quality chocolate products during their storage

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Influence of recipes of quality chocolate products during their storage

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2017: Proceedings of International PhD Students Conference

ISBN

978-80-7509-529-9

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

6

Strana od-do

568-573

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

8. 11. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000440194500101