Citation
Selamat, Jinap and Ali, Abdelrahim Abdelbagi and Che Man, Yaakob and Yusoff, Mohd Suria Affandi
(2000)
Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures.
International Journal of Food Sciences and Nutrition, 51 (6).
pp. 489-499.
ISSN 0963-7486; ESSN: 1465-3478
Abstract
Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18°C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35°C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating.
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Official URL or Download Paper: http://www.tandfonline.com/doi/abs/10.1080/0963748...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Biotechnology |
| DOI Number: | https://doi.org/10.1080/09637480050208107 |
| Publisher: | Taylor & Francis |
| Keywords: | Dark chocolates; Temperature; Palm mid-fraction (PMF) |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 30 Dec 2016 05:36 |
| Last Modified: | 30 Dec 2016 05:36 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/09637480050208107 |
| URI: | http://psasir.upm.edu.my/id/eprint/49997 |
| Statistic Details: | View Download Statistic |
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