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Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate

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...

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Main Authors: Ali, Abdelrahim Abdelbagi, Selamat, Jinap, Che Man, Yaakob, Yusoff, Mohd Suria Affandi
Format: Article
Language:English
English
Published: Elsevier Science 2001
Online Access:http://psasir.upm.edu.my/id/eprint/49980/1/Effect%20of%20storage%20temperature%20on%20texture%2C%20polymorphic%20structure%2C%20bloom%20formation%20and%20sensory%20attributes%20of%20filled%20dark%20chocolate.pdf
http://psasir.upm.edu.my/id/eprint/49980/7/1-s2.0-S0308814600002715-main.pdf
http://psasir.upm.edu.my/id/eprint/49980/
http://www.sciencedirect.com/science/article/pii/S0308814600002715
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spelling my.upm.eprints.499802024-07-24T07:20:56Z http://psasir.upm.edu.my/id/eprint/49980/ Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate Ali, Abdelrahim Abdelbagi Selamat, Jinap Che Man, Yaakob Yusoff, Mohd Suria Affandi 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. Elsevier Science 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/49980/1/Effect%20of%20storage%20temperature%20on%20texture%2C%20polymorphic%20structure%2C%20bloom%20formation%20and%20sensory%20attributes%20of%20filled%20dark%20chocolate.pdf text en http://psasir.upm.edu.my/id/eprint/49980/7/1-s2.0-S0308814600002715-main.pdf 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 http://www.sciencedirect.com/science/article/pii/S0308814600002715 10.1016/S0308-8146(00)00271-5
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description 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.
format Article
author Ali, Abdelrahim Abdelbagi
Selamat, Jinap
Che Man, Yaakob
Yusoff, Mohd Suria Affandi
spellingShingle Ali, Abdelrahim Abdelbagi
Selamat, Jinap
Che Man, Yaakob
Yusoff, Mohd Suria Affandi
Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
author_facet Ali, Abdelrahim Abdelbagi
Selamat, Jinap
Che Man, Yaakob
Yusoff, Mohd Suria Affandi
author_sort Ali, Abdelrahim Abdelbagi
title Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
title_short Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
title_full Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
title_fullStr Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
title_full_unstemmed Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
title_sort effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
publisher Elsevier Science
publishDate 2001
url http://psasir.upm.edu.my/id/eprint/49980/1/Effect%20of%20storage%20temperature%20on%20texture%2C%20polymorphic%20structure%2C%20bloom%20formation%20and%20sensory%20attributes%20of%20filled%20dark%20chocolate.pdf
http://psasir.upm.edu.my/id/eprint/49980/7/1-s2.0-S0308814600002715-main.pdf
http://psasir.upm.edu.my/id/eprint/49980/
http://www.sciencedirect.com/science/article/pii/S0308814600002715
_version_ 1805889943133749248
score 13.211869

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