Publicação
Evaluation of the impact of high pressure on the storage of filled traditional chocolates
| 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). |
|---|---|
| Autores principais: | Coelho, Patrícia |
| Outros Autores: | Duarte, Ricardo; Saraiva, Jorge; Dias, João; Alvarenga, Nuno |
| Assunto: | chocolate high pressure processing texture storage shelf life |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Beja |
| Idioma: | inglês |
| Origem: | Repositório Institucional do IPBeja |
| _version_ | 1866902705005395968 |
|---|---|
| author | Coelho, Patrícia |
| author2 | Duarte, Ricardo Saraiva, Jorge Dias, João Alvarenga, Nuno |
| author2_role | author author author author |
| author_facet | Coelho, Patrícia Duarte, Ricardo Saraiva, Jorge Dias, João Alvarenga, Nuno |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Coelho, Patrícia\"},{\"Person.name\":\"Duarte, Ricardo\"},{\"Person.name\":\"Saraiva, Jorge\"},{\"Person.name\":\"Dias, João\"},{\"Person.name\":\"Alvarenga, Nuno\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Coelho, Patrícia Duarte, Ricardo Saraiva, Jorge Dias, João Alvarenga, Nuno |
| datacite.date.Accepted.fl_str_mv | 2018-09-04T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-06-15T15:20:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-06-15T15:20:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | chocolate high pressure processing texture storage shelf life |
| datacite.titles.title.fl_str_mv | Evaluation of the impact of high pressure on the storage of filled traditional chocolates |
| dc.creator.none.fl_str_mv | Coelho, Patrícia Duarte, Ricardo Saraiva, Jorge Dias, João Alvarenga, Nuno |
| dc.date.Accepted.fl_str_mv | 2018-09-04T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-06-15T15:20:00Z |
| dc.date.embargoed.fl_str_mv | 2018-06-15T15:20:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/20.500.12207/4637 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | chocolate high pressure processing texture storage shelf life |
| dc.title.fl_str_mv | Evaluation of the impact of high pressure on the storage of filled traditional chocolates |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| 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). |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ripb_ce2d46d7cb2fd8441fb2ce6201bb1400 |
| identifier.url.fl_str_mv | http://hdl.handle.net/20.500.12207/4637 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Beja |
| instname_str | Instituto Politécnico de Beja |
| language | eng |
| network_acronym_str | ripb |
| network_name_str | Repositório Institucional do IPBeja |
| oai_identifier_str | oai:repositorio.ipbeja.pt:20.500.12207/4637 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Coelho, Patrícia Duarte, Ricardo Saraiva, Jorge Dias, João Alvarenga, Nuno |
| publishDate | 2018 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Repositório Institucional do IPBeja |
| repository_id_str | urn:repositoryAcronym:ripb |
| service_str_mv | urn:repositoryAcronym:ripb |
| spelling | porThe 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).application/pdfengElsevierporEvaluation of the impact of high pressure on the storage of filled traditional chocolatesCoelho, PatríciaDuarte, RicardoSaraiva, JorgeDias, JoãoAlvarenga, NunoHandlehttp://hdl.handle.net/20.500.12207/4637DOIIsPartOf10.1016/j.ifset.2017.08.0192018-06-15T15:20:00Z2018-09-04T00:00:00Z2018-09-04http://purl.org/coar/access_right/c_abf2open accessporchocolateporhigh pressure processingportextureporstorageporshelf life831108 byteshttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipbeja.pt/bitstreams/cb26e16b-bd44-4acf-94a4-518e3fe18656/downloadliteraturehttp://purl.org/coar/resource_type/c_6501journal article |
| spellingShingle | Evaluation of the impact of high pressure on the storage of filled traditional chocolates Coelho, Patrícia chocolate high pressure processing texture storage shelf life |
| status | SINGLETON |
| subject.fl_str_mv | chocolate high pressure processing texture storage shelf life |
| title | 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_short | 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 |
| topic | chocolate high pressure processing texture storage shelf life |
| topic_facet | chocolate high pressure processing texture storage shelf life |
| url | http://hdl.handle.net/20.500.12207/4637 |
| visible | 1 |