Evaluation of the impact of high pressure on the storage of filled traditional chocolates

Detalhes bibliográficos
Autor(a) principal: Dias, João
Data de Publicação: 2018
Outros Autores: Coelho, Patrícia, Alvarenga, Nuno, Duarte, Ricardo, Saraiva, Jorge
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/20.500.12207/4637
Resumo: The aim of this study was to evaluate the high hydrostatic pressure (HHP) (400MPa for 2.5min and 500MPa for 1min) and storage temperature (4ºC and 20ºC) influence, on the physicochemical, rheological and microbiological properties of filled chocolates during storage time. The results showed that the physicochemical (moisture, Aw and pH) and microbiological parameters (total mesophiles, moulds and yeasts) were particularly affected at 20ºC during storage time (P<0.05). The dynamic rheological parameters (G’ and G’’) were not affected by the pressure or time of HHP treatment, but were affected by the higher storage temperature especially after 180d. The mechanical spectra of chocolate fillings stored at 4ºC was the least affected, when compared with the chocolates stored at 20ºC (0.1MPa/20ºC, 400MPa/20ºC and 500MPa/20ºC).
id RCAP_ce2d46d7cb2fd8441fb2ce6201bb1400
oai_identifier_str oai:repositorio.ipbeja.pt:20.500.12207/4637
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Evaluation of the impact of high pressure on the storage of filled traditional chocolateschocolatehigh pressure processingtexturestorageshelf lifeThe aim of this study was to evaluate the high hydrostatic pressure (HHP) (400MPa for 2.5min and 500MPa for 1min) and storage temperature (4ºC and 20ºC) influence, on the physicochemical, rheological and microbiological properties of filled chocolates during storage time. The results showed that the physicochemical (moisture, Aw and pH) and microbiological parameters (total mesophiles, moulds and yeasts) were particularly affected at 20ºC during storage time (P<0.05). The dynamic rheological parameters (G’ and G’’) were not affected by the pressure or time of HHP treatment, but were affected by the higher storage temperature especially after 180d. The mechanical spectra of chocolate fillings stored at 4ºC was the least affected, when compared with the chocolates stored at 20ºC (0.1MPa/20ºC, 400MPa/20ºC and 500MPa/20ºC).Elsevier2018-06-15T15:20:00Z2018-09-04T00:00:00Z2018-09-04T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/20.500.12207/4637eng10.1016/j.ifset.2017.08.019Dias, JoãoCoelho, PatríciaAlvarenga, NunoDuarte, RicardoSaraiva, Jorgeinfo: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:RCAAP2022-06-23T07:46:57Zoai:repositorio.ipbeja.pt:20.500.12207/4637Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T14:58:44.223427Repositório 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 Evaluation of the impact of high pressure on the storage of filled traditional chocolates
title Evaluation of the impact of high pressure on the storage of filled traditional chocolates
spellingShingle Evaluation of the impact of high pressure on the storage of filled traditional chocolates
Dias, João
chocolate
high pressure processing
texture
storage
shelf life
title_short Evaluation of the impact of high pressure on the storage of filled traditional chocolates
title_full Evaluation of the impact of high pressure on the storage of filled traditional chocolates
title_fullStr Evaluation of the impact of high pressure on the storage of filled traditional chocolates
title_full_unstemmed Evaluation of the impact of high pressure on the storage of filled traditional chocolates
title_sort Evaluation of the impact of high pressure on the storage of filled traditional chocolates
author Dias, João
author_facet Dias, João
Coelho, Patrícia
Alvarenga, Nuno
Duarte, Ricardo
Saraiva, Jorge
author_role author
author2 Coelho, Patrícia
Alvarenga, Nuno
Duarte, Ricardo
Saraiva, Jorge
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Dias, João
Coelho, Patrícia
Alvarenga, Nuno
Duarte, Ricardo
Saraiva, Jorge
dc.subject.por.fl_str_mv chocolate
high pressure processing
texture
storage
shelf life
topic chocolate
high pressure processing
texture
storage
shelf life
description The aim of this study was to evaluate the high hydrostatic pressure (HHP) (400MPa for 2.5min and 500MPa for 1min) and storage temperature (4ºC and 20ºC) influence, on the physicochemical, rheological and microbiological properties of filled chocolates during storage time. The results showed that the physicochemical (moisture, Aw and pH) and microbiological parameters (total mesophiles, moulds and yeasts) were particularly affected at 20ºC during storage time (P<0.05). The dynamic rheological parameters (G’ and G’’) were not affected by the pressure or time of HHP treatment, but were affected by the higher storage temperature especially after 180d. The mechanical spectra of chocolate fillings stored at 4ºC was the least affected, when compared with the chocolates stored at 20ºC (0.1MPa/20ºC, 400MPa/20ºC and 500MPa/20ºC).
publishDate 2018
dc.date.none.fl_str_mv 2018-06-15T15:20:00Z
2018-09-04T00:00:00Z
2018-09-04T00:00:00Z
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/20.500.12207/4637
url http://hdl.handle.net/20.500.12207/4637
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1016/j.ifset.2017.08.019
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 Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1799129860454481920

Registros relacionados