17D-15 |
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F. KARBANCIOGLU GULER, Department of Food Engineering, Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Maslak, ISTANBUL, 34469, Turkey and D. Heperkan, Food Engineering Department, Istanbul Technical University, Food Engineering Department, Maslak, Istanbul, 34469, Turkey. Vegetable fat chocolate or compound chocolate production has increased as large as chocolate production. Chocolate must have certain composition standards. It must contain cocoa butter, sugar, cocoa powder or milk solids (in milk chocolates). So that this product are called as "chocolate flavoured", "imitation chocolate" or "compound chocolate". Spoilage problems in compound chocolates are at and sugar bloom, oxidative and hydrolytic rancidity, microbiological spoilage and also insects and rodent hazards. The objective of this study was to investigate the effect of storage temperatures on the shelf life of compound chocolates. Compound chocolates in three different sizes were used ad stored at four different temperature (10°C, 20°C,25°C and 27°C) during 98 days. Free fatty acid value, peroxide value and humidity content of compound chocolates was measured during 98 days with periodical times. Results showed that changes of free fatty acid value and humidity content in compound chocolate during storage period increase with decreasing of size. On the other hand due to the experiment results, any relation between changes in peroxide value of compound chocolate wasn't obtained. Total changes during storage time in free fatty acid value, peroxide value and humidity content was between 24-150%, 74-148% and 10-99%, respectively. According to the study, storage at 20°C shows minimum changes in physical and chemical proporties of product.
Session 17D, Food Chemistry: Chemical effects of food processing and preservation
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