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

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dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorJambrec, Dubravka
dc.contributor.authorTomić, Jelena
dc.contributor.authorPajin, Biljana
dc.contributor.authorPetrović, Jovana
dc.contributor.authorKravić, Snežana
dc.contributor.authorLončarević, Ivana
dc.date.accessioned2018-03-20T16:47:37Z
dc.date.available2018-03-20T16:47:37Z
dc.date.issued2016-05
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.sponsorshipThis 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.identifier.citationTorbica, 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.urihttp://oa.fins.uns.ac.rs/handle/123456789/43
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31014/RS//
dc.relation.ispartofseries001;0038
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectchocolateen_US
dc.subjectcocoa butter analoguesen_US
dc.subjectsolid fat contenten_US
dc.subjectsensory analysisen_US
dc.subjecttextureen_US
dc.titleSolid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analoguesen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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