INFLUENCE OF RECIPES OF QUALITY CHOCOLATE PRODUCTS DURING THEIR STORAGE

被引：0

作者：

Ruban, Artsiom ^{[1
]}

Zigmundova, Veronika ^{[1
]}

Hrivna, Ludek ^{[1
]}

Machalkova, Lenka ^{[1
]}

Jurkova, Jena ^{[1
]}

机构：

[1] Mendel Univ Brno, Dept Food Technol, Zemedelska 1, Brno 61300, Czech Republic

来源：

PROCEEDINGS OF 24TH INTERNATIONAL PHD STUDENTS CONFERENCE (MENDELNET 2017) | 2017年

关键词：

chocolate; storage; sensory evaluation; quality; texture; DARK CHOCOLATE; COCOA BUTTER; FAT BLOOM;

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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 degrees C, 6 degrees C, 12 degrees C and 20 degrees C. 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.

引用

页码：568 / 573

页数：6

共 13 条

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