Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Abstract

Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C often showed lower values for these parameters than those stored at 28°C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28°C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity.

Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions

“…In the literature, it was verified that the rate of the reaction was low at temperatures below glass temperature and increased with increase in T-T g (Rahman 2007). In addition, the increase in water activity due to the increase of water content during storage of SDBC powders may favour the development of the nonenzymatic browning reactions (Rossini et al 2011). The HMF contents were significantly affected by both storage conditions and storage period (Table 2), which was similar to the finding by Mistry and Pulgar (1996).…”

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

“…Cocoa powder is essentially used in flavouring biscuits, ice cream and other dairy products, drinks and cakes and in the manufacture of coatings for confections and frozen desserts (Afoakwa et al 2007;Pandey and Singh 2011;Frost et al 2011;Rossini et al 2011). It is also used in the beverage industry, for example in the preparation of chocolate milk.…”

The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate

“…The colour of each milk chocolate samples was analyzed using a Minolta Chromameter (model CR 300, Stifflers Surplus Inc., Phoenix, AZ, USA) with the Commission Internationale de I'Eclairage (CIE) colour system in which colour was expressed in L*, a* and b*, where L* defined as lightness, a* denotes the red/green value and b* the yellow/blue value [14]. Results were expressed as means of three measurements.…”