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https://open.uns.ac.rs/handle/123456789/5006
Title: | Solid fat content, pre-crystallization conditions, and sensory quality of chocolate with addition of cocoa butter analogues | Authors: | Torbica, Aleksandra Škrobot, Dubravka Tomić, Jelena Pajin, Biljana Petrović, Jovana Kravić, Snežana Lončarević, Ivana |
Issue Date: | 1-Jan-2016 | Publisher: | Taylor & Francis Online | Journal: | International Journal of Food Properties | Abstract: | Copyright © Taylor & Francis Group, LLC. The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at three different pre-crystallization temperatures (25, 27, and 29°C), using different concentrations (3, 5, and 7%) of two commercial cocoa butter equivalents as well as commercial cocoa butter improver of the chocolate. The nucleation time of the chocolate mass primarly depended on pre-crystallization temperature while the value of maximum torque of chocolate mass were influenced by both, pre-crystallization temperature and concentration of fats. Sensory evaluation revealed that cocoa butter equivalents were acceptable in chocolate formulation without producing a negative impact on the sensory quality, while usage of improver required adjustment of raw formulations or process parameters. The results of the instrumentally measured hardness revealed that addition of cocoa butter improver significantly (p > 0.05) increased hardness of chocolate samples. | URI: | https://open.uns.ac.rs/handle/123456789/5006 | ISSN: | 10942912 | DOI: | 10.1080/10942912.2015.1052881 |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
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