Kinetic of white chocolate color loss
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/643 |
Resumo: | Quality loss of white chocolate, considered the main reaction which limits the shelf-life, is caused by loss of white color during its storage. The main objective of this research was to determine the kinetic data of transformations that entail loss of quality in white chocolate, providing information about the degradation over time. For the kinetic study the samples were stored at approximately 82% RH to accelerate the reaction, at 10, 20 and 30 °C. Three formulations were made: with whey (Formulation 1), with skim milk (Formulation 2) and with GlobeTM Chocosystem (Formulation 3). The Formulation 3 maintained the white color longer compared to Formulations 2 and 3, according with the values of Ea (kcal/ gmol.K), and Q10 obtained. |
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Kinetic of white chocolate color loss11th International Congress on Engineering and Food (ICEF11)white chocolateColorKineticQ10Quality loss of white chocolate, considered the main reaction which limits the shelf-life, is caused by loss of white color during its storage. The main objective of this research was to determine the kinetic data of transformations that entail loss of quality in white chocolate, providing information about the degradation over time. For the kinetic study the samples were stored at approximately 82% RH to accelerate the reaction, at 10, 20 and 30 °C. Three formulations were made: with whey (Formulation 1), with skim milk (Formulation 2) and with GlobeTM Chocosystem (Formulation 3). The Formulation 3 maintained the white color longer compared to Formulations 2 and 3, according with the values of Ea (kcal/ gmol.K), and Q10 obtained.ElsevierJardim, Denise C. P.; et al.2023-02-17T19:49:16Z2023-02-17T19:49:16Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfProcedia Food Science, v. 1, p. 1026-1030, 2011.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/643reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-02-17T19:49:17Zoai:http://repositorio.ital.sp.gov.br:123456789/643Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-02-17T19:49:17Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Kinetic of white chocolate color loss 11th International Congress on Engineering and Food (ICEF11) |
title |
Kinetic of white chocolate color loss |
spellingShingle |
Kinetic of white chocolate color loss Jardim, Denise C. P.; et al. white chocolate Color Kinetic Q10 |
title_short |
Kinetic of white chocolate color loss |
title_full |
Kinetic of white chocolate color loss |
title_fullStr |
Kinetic of white chocolate color loss |
title_full_unstemmed |
Kinetic of white chocolate color loss |
title_sort |
Kinetic of white chocolate color loss |
author |
Jardim, Denise C. P.; et al. |
author_facet |
Jardim, Denise C. P.; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Jardim, Denise C. P.; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
white chocolate Color Kinetic Q10 |
topic |
white chocolate Color Kinetic Q10 |
description |
Quality loss of white chocolate, considered the main reaction which limits the shelf-life, is caused by loss of white color during its storage. The main objective of this research was to determine the kinetic data of transformations that entail loss of quality in white chocolate, providing information about the degradation over time. For the kinetic study the samples were stored at approximately 82% RH to accelerate the reaction, at 10, 20 and 30 °C. Three formulations were made: with whey (Formulation 1), with skim milk (Formulation 2) and with GlobeTM Chocosystem (Formulation 3). The Formulation 3 maintained the white color longer compared to Formulations 2 and 3, according with the values of Ea (kcal/ gmol.K), and Q10 obtained. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2023-02-17T19:49:16Z 2023-02-17T19:49:16Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Procedia Food Science, v. 1, p. 1026-1030, 2011. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/643 |
identifier_str_mv |
Procedia Food Science, v. 1, p. 1026-1030, 2011. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/643 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
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dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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