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- W3179390856 abstract "Abstract The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk‐filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. The condition of samples stored at 20℃ started to deteriorate after 10 weeks in storage; the decline was observed mainly in meltdown rate and off‐flavors, resulting in low overall acceptability. This effect was more evident in dark chocolate bars. Keeping the bars at 24℃ for 24h immediately after production (retemperation) improved the bar resistance to fat bloom, even if the decrease in the sensory quality was observed at the beginning of the storage period." @default.
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- W3179390856 date "2021-07-13" @default.
- W3179390856 modified "2023-10-17" @default.
- W3179390856 title "Texture, color, and sensory changes occurring in chocolate bars with filling during storage" @default.
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- W3179390856 doi "https://doi.org/10.1002/fsn3.2434" @default.
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