期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 48, 期 3, 页码 305-311出版社
SPRINGER INDIA
DOI: 10.1007/s13197-010-0207-x
关键词
Casein; White chocolate; Lipid oxidation; Maillard reaction; Synthetic antioxidant; Natural antioxidant
资金
- CNPq
- CAPES, Brazil
Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28A degrees C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20A degrees C often showed lower values for these parameters than those stored at 28A degrees C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28A degrees C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据