文章基本信息

标题：Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
作者：LEKO, IVANA ; AČKAR, ĐURĐICA ; JOZINOVIĆ, ANTUN 等
期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2018
卷号：10
期号：2
页码：190-196
DOI：10.17508/CJFST.2018.10.2.07
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：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.
关键词：cocoa mass; thermal treatment; microbial stability; Folin-Ciocalteu; vanillin assay