About: Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth. The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis. The partial replacement of cocoa butter (up to 5% allowed by the European legislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and palatability of c Chocolate is popular sweetness because of its organoleptic signs - sweet taste, pleasant aroma and special texture contributing to the pleasurable effect in the mouth. The aim of this work was to compare several physical, chemical and organoleptic properties of three types of dark chocolate with different content of vegetable fat to identify if the partial or total replacement of cocoa butter influences their acceptance for consumers. Aroma compounds were determined by the solid-phase microextraction coupled to gas chromatography, fatty acids as methyl esters using gas chromatography, flavour was evaluated sensorially, colour and texture by both instrumental and sensory analysis. The partial replacement of cocoa butter (up to 5% allowed by the European legislation) had negligible effect on monitored properties, the differences between samples were statistically insignificant (P<0.05). So the partial replacement of cocoa butter probably does not influence overall sensory quality and palatability of c (en)
Title	Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate (en)
skos:prefLabel	Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate (en)
skos:notation	RIV/00216305:26310/09:PU81070!RIV10-MSM-26310___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM0021630508)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Macků, Ivana Zemanová, Jana Štoudková, Hana Vítová, Eva Loupancová, Blanka Babák, Libor
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	312090
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/09:PU81070
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	chocolate, vegetable fat, cocoa butter, organoleptic properties (en)
http://linked.open.../riv/klicoveSlovo	chocolate vegetable fat cocoa butter organoleptic properties
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[B80F2C50734F]
http://linked.open...i/riv/nazevZdroje	Journal of Food and Nutrition Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	48
http://linked.open...iv/tvurceVysledku	Babák, Libor Loupancová, Blanka Vítová, Eva Zemanová, Jana Štoudková, Hana Macků, Ivana
http://linked.open...n/vavai/riv/zamer	Anorganické nanomateriály a nanostruktury: vytváření, analýza, vlastnosti
issn	1336-8672
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	26310
is http://linked.open...avai/riv/vysledek of	Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

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