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Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

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dc.title Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate en
dc.contributor.author Vítová, Eva
dc.contributor.author Loupancová, Blanka
dc.contributor.author Štoudková, Hana
dc.contributor.author Macků, Ivana
dc.contributor.author Zemanová, Jana
dc.contributor.author Babák, Libor
dc.relation.ispartof Journal of Food and Nutrition Research
dc.identifier.issn 1336-8672 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2009
utb.relation.volume 48
utb.relation.issue 2
dc.citation.spage 72
dc.citation.epage 79
dc.type article
dc.language.iso en
dc.publisher VÚP Food Research Institute, Bratislava en
dc.relation.uri http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=48&article=908
dc.subject chocolate en
dc.subject vegetable fat en
dc.subject fatty acids en
dc.subject aroma en
dc.subject solid-phase microextraction en
dc.subject gas chromatography en
dc.subject sensory analysis en
dc.description.abstract The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different contents of vegetable fat to identify if partial or total replacement of cocoa butter influences chosen parameters. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour and colour were evaluated sensorially, and texture by both instrumental and sensory analyses. Partial replacement of cocoa butter (up to 5% allowed by the European legislation) had only negligible effect on the monitored properties, differences between the samples were statistically insignificant (P < 0.05). However, total replacement of cocoa butter (as in various chocolate imitations) significantly (P < 0.05) influenced the properties. All the monitored physical and chemical parameters were different, high concentration (341.17 +/- 13.49 mg.g(-1)) of elaidic acid was found here. The most evident difference was in organoleptic properties, evaluated as less expressive, atypical for good chocolate, taste and aroma with strong oleic note, which is negatively perceived by consumers. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002143
utb.identifier.obdid 43859846
utb.identifier.scopus 2-s2.0-68149160915
utb.identifier.wok 000267325700002
utb.source j-wok
dc.date.accessioned 2011-08-16T15:06:33Z
dc.date.available 2011-08-16T15:06:33Z
utb.contributor.internalauthor Macků, Ivana
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