Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

Detalhes bibliográficos
Autor(a) principal: Dias, João
Data de Publicação: 2017
Outros Autores: Alvarenga, Nuno, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/14622
Resumo: Regular Article
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spelling Shelf-life of reduced-fat white chocolate fillings using iota-carrageenanchocolatereduced-fatiota-carrageenanshelf-lifeRegular ArticleThe conservation of traditional chocolate fillings can present some hurdles due to the use of perishable raw matters, physical changes during processing and to the influence of external factors, which tends to shorten shelf-life of traditional filled pralinés to only 3-4 months. The aim of this study was to evaluate the influence of the concentration of iota-carrageenan on chemical, rheological, image analysis and microbial properties of reduced-fat white chocolate fillings during storage time. Two batches of reduced-fat filling were produced using white chocolate, commercial grade sugar, skimmed milk, inverted sugar and iota-carrageenan (at 0.5 % w/w and 1.0 % w/w concentration) and stored at 4 ºC during 12 months. A control batch with no hydrocolloid was also produced. The results presented a decrease in pH, aw and moisture during storage time. The rheological characterization concluded that all formulations presented a shearthinning behaviour and both flow index (n) and consistency (K) were correlated with iota-carrageenan concentration and with storage time. The concentration of iota-carrageenan did not influence the digital image analysis of chocolate fillings, but a shift was observed during storage time, especially at the end. The microbial analysis showed a positive correlation to storage time in the formulation using 1.0 % iota-carrageenan, nevertheless all results were quite acceptable and within the recommended safety valuesEJFARepositório da Universidade de LisboaDias, JoãoAlvarenga, NunoSousa, Isabel2018-01-03T11:52:42Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/14622engEmirates Journal of Food and Agriculture. 2017. 29(11):893-89810.9755/ejfa.2017.v29.i11.1498info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:44:39Zoai:www.repository.utl.pt:10400.5/14622Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:00:27.029317Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
title Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
spellingShingle Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
Dias, João
chocolate
reduced-fat
iota-carrageenan
shelf-life
title_short Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
title_full Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
title_fullStr Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
title_full_unstemmed Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
title_sort Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
author Dias, João
author_facet Dias, João
Alvarenga, Nuno
Sousa, Isabel
author_role author
author2 Alvarenga, Nuno
Sousa, Isabel
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Dias, João
Alvarenga, Nuno
Sousa, Isabel
dc.subject.por.fl_str_mv chocolate
reduced-fat
iota-carrageenan
shelf-life
topic chocolate
reduced-fat
iota-carrageenan
shelf-life
description Regular Article
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-03T11:52:42Z
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.uri.fl_str_mv http://hdl.handle.net/10400.5/14622
url http://hdl.handle.net/10400.5/14622
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Emirates Journal of Food and Agriculture. 2017. 29(11):893-898
10.9755/ejfa.2017.v29.i11.1498
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv EJFA
publisher.none.fl_str_mv EJFA
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799131091827687424

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