Texture, color, and sensory changes occurring in chocolate bars with filling during storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43920018" target="_blank" >RIV/62156489:43210/21:43920018 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/21:63539118

Výsledek na webu

<a href="https://doi.org/10.1002/fsn3.2434" target="_blank" >https://doi.org/10.1002/fsn3.2434</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/fsn3.2434" target="_blank" >10.1002/fsn3.2434</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

Popis výsledku v původním jazyce

The impact of storage temperature (6, 12, 20, 30oC) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk-filled chocolate bars was studied. Temperatures of 6 and 12oC were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. The condition of samples stored at 20oC started to deteriorate after 10 weeks in storage; the decline was observed mainly in meltdown rate and off-flavors, resulting in low overall acceptability. This effect was more evident in dark chocolate bars. Keeping the bars at 24oC for 24h immediately after production (retemperation) improved the bar resistance to fat bloom, even if the decrease in the sensory quality was observed at the beginning of the storage period.

Název v anglickém jazyce

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

Popis výsledku anglicky

The impact of storage temperature (6, 12, 20, 30oC) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk-filled chocolate bars was studied. Temperatures of 6 and 12oC were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. The condition of samples stored at 20oC started to deteriorate after 10 weeks in storage; the decline was observed mainly in meltdown rate and off-flavors, resulting in low overall acceptability. This effect was more evident in dark chocolate bars. Keeping the bars at 24oC for 24h immediately after production (retemperation) improved the bar resistance to fat bloom, even if the decrease in the sensory quality was observed at the beginning of the storage period.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Food Science &amp; Nutrition

ISSN

2048-7177

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

4863-4873

Kód UT WoS článku

000672497800001

EID výsledku v databázi Scopus

2-s2.0-85109656794