Zobrazit minimální záznam

dc.contributor.authorMachálková, Lenka
dc.contributor.authorHřivna, Luděk
dc.contributor.authorRuban, Artsiom
dc.contributor.authorSapáková, Eva
dc.contributor.authorRumíšková, Veronika
dc.date.accessioned2021-06-08T00:02:13Z
dc.date.available2021-06-08T00:02:13Z
dc.date.issued2017
dc.identifier43912496
dc.identifier.issn1211-8516 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1228
dc.description.abstractThe effect of four storage temperature modes (6, 12, 20 and 30oC) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology and composition of chocolate products. The experiment was performed on filled milk chocolate product called Orion Pistachio made in four versions such as a standard containing cocoa mass of 35 % referred to retempered variant (RS) and not treated by retempering (NS variant) and with higher proportion of cocoa mass (45 %) stated as retempered variant (R45) and not treated by retempering (N45 variant). Retempering means the exposure of products for 24 hours at 24oC immediately after the production and packaging. The results show that the technology of retempering can effectively increase the resistance of chocolate products to the fat bloom as reflected in the improved colour stability. Sensory most acceptable products were stored at 6 and 12oC throughout the experiment.en
dc.format91-98
dc.publisherMendelova univerzita v Brně
dc.relation.ispartofActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
dc.relation.urihttps://acta.mendelu.cz/media/pdf/actaun_2017065010091.pdf
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectChocolateen
dc.subjectColouren
dc.subjectRetemperingen
dc.subjectSensory analysisen
dc.subjectStorage temperatureen
dc.titleEffect of recipe and production technology of chocolate products on their quality during storageen
dc.typeJ_ČLÁNEK
dc.date.updated2021-06-08T00:02:13Z
dc.description.versionOA
local.identifier.doi10.11118/actaun201765010091
local.identifier.scopus2-s2.0-85015893461
local.number1
local.volume65
local.identifier.obd43912496
local.identifier.e-issn2464-8310
dc.project.IDAF - IGA - IP - 2016/069
dc.project.IDVliv technologie výroby a následných podmínek skladování čokoládových výrobků na změny v jejich kvalitě
dc.identifier.orcidHřivna, Luděk 0000-0001-6501-7020
dc.identifier.orcidSapáková, Eva 0000-0002-0223-1430
local.contributor.affiliationAF
local.contributor.affiliationFRRMS


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Zobrazit minimální záznam

CC BY-NC-ND 4.0
Kromě případů, kde je uvedeno jinak, licence tohoto záznamu je CC BY-NC-ND 4.0