2017
DOI: 10.9755/ejfa.2017.v29.i11.1498
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Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

Abstract: The 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 … Show more

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Cited by 3 publications
(6 citation statements)
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“…The initial pH value was 5.20 ± 0.01 ( Table 2 ), slightly below previous results on comparable products [ 6 ], due to the acidic profile of the dark chocolate used in the present study. According to the literature, pH values around 5.5 may hinder the growth of bacteria and fungi, however, its viability may not be affected [ 20 ].…”
Section: Resultscontrasting
confidence: 70%
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“…The initial pH value was 5.20 ± 0.01 ( Table 2 ), slightly below previous results on comparable products [ 6 ], due to the acidic profile of the dark chocolate used in the present study. According to the literature, pH values around 5.5 may hinder the growth of bacteria and fungi, however, its viability may not be affected [ 20 ].…”
Section: Resultscontrasting
confidence: 70%
“…At the end of storage time, no significant changes were observed ( p > 0.01), regardless of the storage temperature or pressure. The initial values of aw were, approximately, 0.92 ± 0.01 ( Table 2 ) higher than other authors [ 6 , 10 ] as a consequence of the higher moisture content [ 4 ]. At the end of storage time, no significant changes were observed ( p > 0.01).…”
Section: Resultsmentioning
confidence: 49%
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