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Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues

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dc.contributor.author Torbica, Aleksandra
dc.contributor.author Jambrec, Dubravka
dc.contributor.author Tomić, Jelena
dc.contributor.author Pajin, Biljana
dc.contributor.author Petrović, Jovana
dc.contributor.author Kravić, Snežana
dc.contributor.author Lončarević, Ivana
dc.date.accessioned 2018-03-20T16:47:37Z
dc.date.available 2018-03-20T16:47:37Z
dc.date.issued 2016-05
dc.identifier.citation Torbica, A., Jambrec, D., Tomić, J., Pajin, B., Petrović, J., Kravić, S., Lončarević, I. (2016) Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues. International Journal of Food Properties, 19, 1029–1043. DOI: 10.1080/10942912.2015.1052881. en_US
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/43
dc.description peer-reviewed en_US
dc.description.abstract The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at three different pre-crystallization temperatures (25, 27, and 29°C), using different concentrations (3, 5, and 7%) of two commercial cocoa butter equivalents as well as commercial cocoa butter improver of the chocolate. The nucleation time of the chocolate mass primarly depended on pre-crystallization temperature while the value of maximum torque of chocolate mass were influenced by both, pre-crystallization temperature and concentration of fats. Sensory evaluation revealed that cocoa butter equivalents were acceptable in chocolate formulation without producing a negative impact on the sensory quality, while usage of improver required adjustment of raw formulations or process parameters. The results of the instrumentally measured hardness revealed that addition of cocoa butter improver significantly (p > 0.05) increased hardness of chocolate samples. en_US
dc.description.sponsorship This article is a result of the research within the project TR 31014 financed by the Ministry of Education, Science, and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Taylor & Francis Ltd en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31014/RS//
dc.relation.ispartofseries 001;0038
dc.rights info:eu-repo/semantics/openAccess
dc.subject chocolate en_US
dc.subject cocoa butter analogues en_US
dc.subject solid fat content en_US
dc.subject sensory analysis en_US
dc.subject texture en_US
dc.title Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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