Effect of milk chocolate production technology and storage conditions on its stability

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43919543" target="_blank" >RIV/62156489:43210/20:43919543 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of milk chocolate production technology and storage conditions on its stability

Popis výsledku v původním jazyce

The effect of production technology, packaging method, temperature and storage regime was observed on the dynamics of textural changes in milk chocolate. Half of the products were retempered immediately after the production (at 23 oC for 24 hours). The individual samples were packed in foil or vacuum. The products were stored for six months in three temperature regimes (at -18 oC, 20 oC and above 25 oC). The hardness was detected every two months. The textural properties of the products were measured using a texturometer, using a rod-shaped probe. A conclusive positive effect of retemperation was found out on the hardness of milk chocolate due to more stable fat modification and minimal fat migration (P LESS-THAN OR EQUAL TO 0.05). Also, higher storage temperatures and storage regime proved a conclusive effect on higher hardness of the products (P LESS-THAN OR EQUAL TO 0.05).

Název v anglickém jazyce

Effect of milk chocolate production technology and storage conditions on its stability

Popis výsledku anglicky

The effect of production technology, packaging method, temperature and storage regime was observed on the dynamics of textural changes in milk chocolate. Half of the products were retempered immediately after the production (at 23 oC for 24 hours). The individual samples were packed in foil or vacuum. The products were stored for six months in three temperature regimes (at -18 oC, 20 oC and above 25 oC). The hardness was detected every two months. The textural properties of the products were measured using a texturometer, using a rod-shaped probe. A conclusive positive effect of retemperation was found out on the hardness of milk chocolate due to more stable fat modification and minimal fat migration (P LESS-THAN OR EQUAL TO 0.05). Also, higher storage temperatures and storage regime proved a conclusive effect on higher hardness of the products (P LESS-THAN OR EQUAL TO 0.05).

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2020: Proceedings of International PhD Students Conference

ISBN

978-80-7509-765-1

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

330-334

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

11. 11. 2020

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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