Gloss and colour of dark chocolate during storage

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dc.contributor.authorPastor, C.
dc.contributor.authorSantamaria, J.
dc.contributor.authorChiralt, A.
dc.contributor.authorAguilera, J. M.
dc.date.accessioned2024-01-10T13:13:21Z
dc.date.available2024-01-10T13:13:21Z
dc.date.issued2007
dc.description.abstractThe appearance of chocolate is greatly affected by bloom, which occurs during storage under unfavourable conditions. This phenomenon develops due to different causes, such as poor tempering, addition of incompatible fats, incorrect cooling methods, warm or fluctuating storage temperature, etc. The effect of storage temperature (4, 20, 25 and 30 degrees C) on gloss (60 and 85 degrees angle) and colour (CIE L*a*b*) of dark chocolate bars was analysed throughout 30 days of storage. Three kinds of dark chocolate were studied: two from the same brand containing 99 and 70% cocoa, and a third one from another brand, containing 70% cocoa. Gloss change of chocolate throughout storage time followed a similar pattern in all cases: a decrease until an asymptotic value is reached, which is exacerbated at higher storage temperatures. The influence of temperature was related to the difference between storage temperature and the melting range of cocoa fat. Only when the visual fat bloom reaches a relevant level is the colour of the product affected. Changes in both optical parameters were highly-position dependant within the same sample.
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1177/1082013207075664
dc.identifier.issn1082-0132
dc.identifier.urihttps://doi.org/10.1177/1082013207075664
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78296
dc.identifier.wosidWOS:000244390700004
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final34
dc.pagina.inicio27
dc.publisherSAGE PUBLICATIONS LTD
dc.revistaFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
dc.rightsacceso restringido
dc.subjectchocolate
dc.subjectcolour
dc.subjectgloss
dc.subjectstorage
dc.subjectMANUFACTURING METHODS
dc.subjectCOCOA COMPONENTS
dc.subjectBLOOM
dc.subjectTEMPERATURE
dc.subjectMASSES
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleGloss and colour of dark chocolate during storage
dc.typeartículo
dc.volumen13
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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