Naslov
Rheological properties of molten chocolate masses during storage – influence of milk components

Autori
Miličević, Radoslav ; Ačkar, Đurđica ; Miličević, Borislav ; Škrabal, Svjetlana ; Šubarić, Drago ; Babić, Jurislav ; Jozinović, Antun

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
International Scientific and Professional Conference 15th Ružička Days "Today Science- Tommorow Industry" Book of Abstracts / Šubarić, Drago - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2014, 72-72

ISBN
978-953-7005-34-4

Skup
International Scientific and Professional Conference 15th Ružička Days "Today Science- Tommorow Industry"

Mjesto i datum
Vukovar, Hrvatska, 11.09.2014. - 12.09.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chocolate; rheological properties; spray-dried milk powder; cream powder; sweetened condensed milk

Sažetak
When finished chocolate mass is used for production of chocolate based products, it is often produced in large quantities and stored in molten condition at 50 – 55°C and spent in smaller quantities during maximum period of 30 days. It is well established in scientific literature that chocolate components have significant influence on rheological properties, however, this influence during storage hasn’t yet been elucidated. The aim of this research was to investigate influence of milk components (spray-dried milk powder, cream powder and sweetened condensed milk) on rheological properties of chocolate during 30-day storage. The results showed that sweetened condensed milk had highest impact on decrease of yield stress and plastic viscosity stability during storage. Chocolate produced with addition of spray-dried milk powder and cream had highest yield stress and plastic viscosity during storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA