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

Autor: Hřivna L; Department of Food Technology Faculty of Agronomy Mendel University in Brno Brno Czech Republic., Machálková L; Department of Food Technology Faculty of Agronomy Mendel University in Brno Brno Czech Republic., Burešová I; Department of Food Technology Faculty of Technology Tomas Bata University in Zlín Zlín Czech Republic., Nedomová Š; Department of Food Technology Faculty of Agronomy Mendel University in Brno Brno Czech Republic., Gregor T; Department of Food Technology Faculty of Agronomy Mendel University in Brno Brno Czech Republic.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2021 Jul 13; Vol. 9 (9), pp. 4863-4873. Date of Electronic Publication: 2021 Jul 13 (Print Publication: 2021).
DOI: 10.1002/fsn3.2434
Abstrakt: The impact of storage temperature (6, 12, 20, 30℃) 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 12℃ 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 20℃ 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 24℃ 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.
Competing Interests: None.
(© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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