Original scientific paper
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
Abstract
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.
Keywords
cocoa mass; thermal treatment; microbial stability; Folin-Ciocalteu; vanillin assay
Hrčak ID:
210840
URI
Publication date:
30.11.2018.
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