Citation
Ali, Abdelrahim Abdelbagi and Selamat, Jinap and Che Man, Yaakob and Yusoff, Mohd Suria Affandi
(2001)
Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate.
Food Chemistry, 72 (4).
pp. 491-497.
ISSN 0308-8146
Abstract
The effects of 18 and 30°C storage temperatures on texture, polymorphic structure, bloom formation and sensory attributes of dark chocolate, stored for 8 weeks were studied. Results showed that storage at 18°C for 8 weeks, significantly retarded changes in filled chocolates; the chocolates were free from bloom during the storage period. In contrast, at 30°C there was an increase in the rate of fat migration and rate of change of C36 and C50, and also a decrease in texture and the polymorph structure in the coating changed to β and β′ polymorphs. However, the chocolates bloomed in the third week of storage (2 cycles). Sensory evaluation indicated that, storage at 18°C is better than 30°C, and desiccated coconut gives a pleasant flavour to the chocolate.
Download File
![[img]](http://psasir.upm.edu.my/49980/1.hassmallThumbnailVersion/Effect%20of%20storage%20temperature%20on%20texture%2C%20polymorphic%20structure%2C%20bloom%20formation%20and%20sensory%20attributes%20of%20filled%20dark%20chocolate.pdf)  Preview |
|
PDF (Abstract)
Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate.pdf
Download (49kB)
| Preview
|
|
Additional Metadata
Actions (login required)
 |
View Item |
