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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 icon 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 icon 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 icon 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 icon orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia

Puni tekst: engleski, pdf (645 KB) str. 190-196 preuzimanja: 92* citiraj
APA 6th Edition
LEKO, I., AČKAR, Đ., JOZINOVIĆ, A., BABIĆ, J., MILIČEVIĆ, B. i ŠUBARIĆ, D. (2018). Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time. Croatian journal of food science and technology, 10 (2), 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07
MLA 8th Edition
LEKO, IVANA, et al. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07. Citirano 15.09.2019.
Chicago 17th Edition
LEKO, IVANA, ĐURĐICA AČKAR, ANTUN JOZINOVIĆ, JURISLAV BABIĆ, BORISLAV MILIČEVIĆ i DRAGO ŠUBARIĆ. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology 10, br. 2 (2018): 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07
Harvard
LEKO, I., et al. (2018). 'Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time', Croatian journal of food science and technology, 10(2), str. 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07
Vancouver
LEKO I, AČKAR Đ, JOZINOVIĆ A, BABIĆ J, MILIČEVIĆ B, ŠUBARIĆ D. Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time. Croatian journal of food science and technology [Internet]. 2018 [pristupljeno 15.09.2019.];10(2):190-196. https://doi.org/10.17508/CJFST.2018.10.2.07
IEEE
I. LEKO, Đ. AČKAR, A. JOZINOVIĆ, J. BABIĆ, B. MILIČEVIĆ i D. ŠUBARIĆ, "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time", Croatian journal of food science and technology, vol.10, br. 2, str. 190-196, 2018. [Online]. https://doi.org/10.17508/CJFST.2018.10.2.07

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

Posjeta: 154 *