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

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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

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