Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
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 b...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2018-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/308835 |
| _version_ | 1829101323202592768 |
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| author | IVANA LEKO ĐURĐICA AČKAR ANTUN JOZINOVIĆ JURISLAV BABIĆ BORISLAV MILIČEVIĆ DRAGO ŠUBARIĆ |
| author_facet | IVANA LEKO ĐURĐICA AČKAR ANTUN JOZINOVIĆ JURISLAV BABIĆ BORISLAV MILIČEVIĆ DRAGO ŠUBARIĆ |
| author_sort | IVANA LEKO |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-10T22:45:19Z |
| format | Article |
| id | doaj.art-b0cb59482b6b4d87965c13ff2a36780f |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-12-10T22:45:19Z |
| publishDate | 2018-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-b0cb59482b6b4d87965c13ff2a36780f2022-12-22T01:30:36ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232018-01-0110219019610.17508/CJFST.2018.10.2.07210840Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage timeIVANA LEKO0ĐURĐICA AČKAR1ANTUN JOZINOVIĆ2JURISLAV BABIĆ3BORISLAV MILIČEVIĆ4DRAGO ŠUBARIĆ5Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, CroatiaThe 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.http://hrcak.srce.hr/file/308835 |
| spellingShingle | IVANA LEKO ĐURĐICA AČKAR ANTUN JOZINOVIĆ JURISLAV BABIĆ BORISLAV MILIČEVIĆ DRAGO ŠUBARIĆ Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time Croatian Journal of Food Science and Technology |
| title | Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time |
| title_full | Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time |
| title_fullStr | Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time |
| title_full_unstemmed | Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time |
| title_short | Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time |
| title_sort | microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time |
| url | http://hrcak.srce.hr/file/308835 |
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