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

Hřivna, Luděk; Machálková, Lenka; Burešová, Iva; Nedomová, Šárka; Gregor, Tomáš

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: [email protected] 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