Izvorni znanstveni članak

https://doi.org/10.17508/CJFST.2018.10.2.07

Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time

IVANA LEKO ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
ĐURĐICA AČKAR orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
ANTUN JOZINOVIĆ orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
JURISLAV BABIĆ orcid.org/0000-0002-6453-1850 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
BORISLAV MILIČEVIĆ ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
DRAGO ŠUBARIĆ orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia

Sažetak

The aim of this research was to examine the influence of pasteurisation of cocoa liquor at different temperatures (115, 120, 125 and 140 °C) and 3-week-storage time at 40 °C on microbial safety, peroxide value, polyphenol, and flavan-3-ol content. Peroxide value of the cocoa liquor increased after both, pasteurisation and storage, but not significantly. Although total polyphenol content decreased, flavan-3-ol content was stable during the investigated period. Microbial quality was satisfying, and the most stable mass was the one treated at 140 °C.

Ključne riječi

cocoa mass; thermal treatment; microbial stability; Folin-Ciocalteu; vanillin assay

Hrčak ID:

210840

URI

https://hrcak.srce.hr/210840

Datum izdavanja:

30.11.2018.

Posjeta: 1.796 *