Effect of weight fraction of total dry residue of cacao products on chocolate shelf life

Effect of weight fraction of total dry residue of cacao products on chocolate shelf life

The oxidative stability of fats extracted from various types of chocolate differing in content of total dry residue of cacao products during storage is investigated. Data allowing predicting the shelf life of chocolate are given. The induction time and shelf life of chocolate vary depending on the w...

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Veröffentlicht in:Russian agricultural sciences 2010-10, Vol.36 (5), p.382-383
Hauptverfasser: Osipov, M. V., Kondrat’ev, N. B., Rudenko, O. S., Aksenova, L. M.
Format: Artikel
Sprache:eng
Schlagworte:
Aging
Agriculture
Agronomy
Biomedical and Life Sciences
Chocolate
Cocoa
Humidity
Investigations
Life Sciences
Moisture content
Oils & fats
Oxidation
Plant Biochemistry
Product life cycle
Regression analysis
Storage and Processing of Agricultural Products
Studies
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Beschreibung
Zusammenfassung:The oxidative stability of fats extracted from various types of chocolate differing in content of total dry residue of cacao products during storage is investigated. Data allowing predicting the shelf life of chocolate are given. The induction time and shelf life of chocolate vary depending on the weight fraction of the total dry residue of cacao products.
ISSN:1068-3674
1934-8037
DOI:10.3103/S1068367410050198