EJPAU 2007. Cağındı O. , Otles S. DETERMINATION OF SOME PHYSICAL AND SENSORY PROPERTIES OF MILK, DARK AND WHITE CHOCOLATE AT DIFFERENT STORAGE TEMPERATURES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Cağındı O. , Otles S. 2007. DETERMINATION OF SOME PHYSICAL AND SENSORY PROPERTIES OF MILK, DARK AND WHITE CHOCOLATE AT DIFFERENT STORAGE TEMPERATURES, EJPAU 10(4), #01.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-01.html

DETERMINATION OF SOME PHYSICAL AND SENSORY PROPERTIES OF MILK, DARK AND WHITE CHOCOLATE AT DIFFERENT STORAGE TEMPERATURES

Ozlem Cağındı, Semih Otles
Food Engineering Department, Faculty of Engineering, Ege University, Izmir, Turkey

ABSTRACT

Chocolate and cocoa products are preferred by a large community and as well as being a pleasure to eat. Chocolate is a confection composed primarily of cocoa butter, cocoa mass, which are obtained from cocoa beans. The effects of 4, 20 and 30°C storage temperatures on color, texture, and sensory properties of dark, white and milk chocolates stored for 12 weeks were determined. Results showed that the storage temperatures significantly affected the physical and sensory properties of dark, white and milk chocolates. The storage at 4°C for 12 weeks was retarded changes in the samples. Surprisingly, sensory evaluation indicated that storage at 4°C is more suitable than 20 and 30°C.

Key words: Milk chocolate, dark chocolate, white chocolate, storage, chocolate quality.

Ozlem Cağındı
Food Engineering Department,
Faculty of Engineering,
Ege University, Izmir, Turkey
35100 Izmir, Turkey
email: ozlem.cagindi@ege.edu.tr

Semih Otles
Food Engineering Department,
Faculty of Engineering,
Ege University, Izmir, Turkey
35100 Izmir, Turkey
fax (+90)232 374 14 01
email: otles@bornova.ege.edu.tr

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.