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

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dc.title Texture, color, and sensory changes occurring in chocolate bars with filling during storage en
dc.contributor.author Hřivna, Luděk
dc.contributor.author Machálková, Lenka
dc.contributor.author Burešová, Iva
dc.contributor.author Nedomová, Šárka
dc.contributor.author Gregor, Tomáš
dc.relation.ispartof Food Science and Nutrition
dc.identifier.issn 2048-7177 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2021
dc.type article
dc.language.iso en
dc.publisher Wiley
dc.identifier.doi 10.1002/fsn3.2434
dc.relation.uri https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.2434
dc.subject chocolate bar en
dc.subject fat bloom en
dc.subject retemperation en
dc.subject storage en
dc.description.abstract The impact of storage temperature (6, 12, 20, 30 degrees C) 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 degrees C 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 degrees C 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 degrees C 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010438
utb.identifier.obdid 43883059
utb.identifier.scopus 2-s2.0-85109656794
utb.identifier.wok 000672497800001
utb.source J-wok
dc.date.accessioned 2021-07-21T10:49:24Z
dc.date.available 2021-07-21T10:49:24Z
dc.description.sponsorship Mendelova Univerzita v Brne [IP 7/2014]
dc.description.sponsorship Mendelova Univerzita v Brně, MENDELU
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Technology
utb.contributor.internalauthor Burešová, Iva
utb.fulltext.affiliation Luděk Hřivna1 | Lenka Machálková1 | Iva Burešová2 | Šárka Nedomová1 | Tomáš Gregor1 1 Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic 2 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic Correspondence Luděk Hřivna, Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic. Email: hrivna@mendelu.cz ORCID Iva Burešová https://orcid.org/0000-0003-2488-0076
utb.fulltext.dates Received: 24 February 2021 | Revised: 20 April 2021 | Accepted: 12 June 2021
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utb.fulltext.sponsorship Mendelova Univerzita v Brne, Grant/Award Number: IP 7/2014
utb.wos.affiliation [Hrivna, Ludek; Machalkova, Lenka; Nedomova, Sarka; Gregor, Tomas] Mendel Univ Brno, Fac Agron, Dept Food Technol, Zemedelska 1, Brno 61300, Czech Republic; [Buresova, Iva] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Zlin, Czech Republic
utb.scopus.affiliation Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
utb.fulltext.projects IP 7/2014
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
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