Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time (CROSBI ID 260904)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Leko, Ivana ; Ačkar, Đurđica ; Jozinović, Antun ; Babić, Jurislav ; Miličević, Borislav ; Šubarić, Drago
engleski
Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
The aim of this research was to examine the influence of pasteurisation of cocoa liquor at different temperatures (115, 120, 125 and 140 °C) and 3-week-storage time at 40 °C on microbial safety, peroxide value, polyphenol, and flavan-3-ol content. Peroxide value of the cocoa liquor increased after both, pasteurisation and storage, but not significantly. Although total polyphenol content decreased, flavan-3-ol content was stable during the investigated period. Microbial quality was satisfying, and the most stable mass was the one treated at 140 °C.
cocoa mass ; thermal treatment ; microbial stability ; Folin-Ciocalteu ; vanillin assay
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