Evaluation of the impact of high pressure on the storage of filled traditional chocolates

Dias, João; Coelho, Patrícia; Alvarenga, Nuno; Duarte, Ricardo; Saraiva, Jorge

doi:10.1016/j.ifset.2017.08.019

Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12207/4637

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Title:	Evaluation of the impact of high pressure on the storage of filled traditional chocolates
Authors:	Dias, João Coelho, Patrícia Alvarenga, Nuno Duarte, Ricardo Saraiva, Jorge
Orientador:	Dias, João
Keywords:	chocolate high pressure processing texture storage shelf life
Issue Date:	4-Sep-2018
Publisher:	Elsevier
Citation:	Dias, J., Coelho, P., Alvarenga, N. B., Duarte, R. V., & Saraiva, J. A. (2018). Evaluation of the impact of high pressure on the storage of filled traditional chocolates. Innovative Food Science and Emerging Technologies, 45, 36–41. https://doi.org/10.1016/j.ifset.2017.08.019
Abstract:	The aim of this study was to evaluate the high hydrostatic pressure (HHP) (400MPa for 2.5min and 500MPa for 1min) and storage temperature (4ºC and 20ºC) influence, on the physicochemical, rheological and microbiological properties of filled chocolates during storage time. The results showed that the physicochemical (moisture, Aw and pH) and microbiological parameters (total mesophiles, moulds and yeasts) were particularly affected at 20ºC during storage time (P<0.05). The dynamic rheological parameters (G’ and G’’) were not affected by the pressure or time of HHP treatment, but were affected by the higher storage temperature especially after 180d. The mechanical spectra of chocolate fillings stored at 4ºC was the least affected, when compared with the chocolates stored at 20ºC (0.1MPa/20ºC, 400MPa/20ºC and 500MPa/20ºC).
Peer reviewed:	yes
URI:	http://hdl.handle.net/20.500.12207/4637
metadata.dc.identifier.doi:	10.1016/j.ifset.2017.08.019
Publisher version:	http://dx.doi.org/10.1016/j.ifset.2017.08.019
Appears in Collections:	D-TCA - Artigos em revistas com peer review