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VÍTOVÁ, E. LOUPANCOVÁ, B. ŠTOUDKOVÁ, H. MACKŮ, I. ZEMANOVÁ, J. BABÁK, L.
Originální název
Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate
Typ
článek v časopise - ostatní, Jost
Jazyk
angličtina
Originální abstrakt
Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth. The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis. The partial replacement of cocoa butter (up to 5% allowed by the European legislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and palatability of chocolate. However, the total replacement of cocoa butter (as in various chocolate imitations) significantly (P<0.05) influences their properties. The differences against classical chocolate are obvious, especially taste is not so delicious, with strong oleic note, which is negatively perceived by consumers.
Klíčová slova
chocolate, vegetable fat, cocoa butter, organoleptic properties
Autoři
VÍTOVÁ, E.; LOUPANCOVÁ, B.; ŠTOUDKOVÁ, H.; MACKŮ, I.; ZEMANOVÁ, J.; BABÁK, L.
Rok RIV
2009
Vydáno
29. 6. 2009
Nakladatel
VÚP Food Research Institute
Místo
Bratislava
ISSN
1336-8672
Periodikum
Journal of Food and Nutrition Research
Ročník
48
Číslo
2
Stát
Slovenská republika
Strany od
72
Strany do
79
Strany počet
8
BibTex
@article{BUT47586, author="Eva {Vítová} and Blanka {Loupancová} and Hana {Burianová} and Ivana {Macků} and Jana {Zemanová} and Libor {Babák}", title="Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate", journal="Journal of Food and Nutrition Research", year="2009", volume="48", number="2", pages="72--79", issn="1336-8672" }