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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mexis, S. F. | en |
| dc.contributor.author | Badeka, A. V. | en |
| dc.contributor.author | Riganakos, K. A. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:56:37Z | - |
| dc.date.available | 2015-11-24T16:56:37Z | - |
| dc.identifier.issn | 1466-8564 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10464 | - |
| dc.rights | Default Licence | - |
| dc.subject | dark chocolate | en |
| dc.subject | active and modified atmosphere packaging | en |
| dc.subject | quality retention | en |
| dc.subject | coronary-heart-disease | en |
| dc.subject | fatty-acid-composition | en |
| dc.subject | oxidative stability | en |
| dc.subject | volatile compounds | en |
| dc.subject | cocoa beans | en |
| dc.subject | storage | en |
| dc.subject | flavor | en |
| dc.subject | aroma | en |
| dc.subject | temperature | en |
| dc.subject | risk | en |
| dc.title | Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.ifset.2009.09.001 | - |
| heal.identifier.secondary | <Go to ISI>://000274600100024 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S146685640900112X/1-s2.0-S146685640900112X-main.pdf?_tid=ca43bcb0d8c9ac4c5a9a381b9278d52c&acdnat=1333037663_ba5df2f547fbbd4f5873bb633752cead | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2010 | - |
| heal.abstract | The present study investigated the effect of active and modified packaging as well as packaging material oxygen permeability on quality retention of dark chocolate with hazelnuts. Dark chocolate was packaged in: a) polyethylene terephthalate//low density polyethylene (PET//LDPE), and b) polyethylene terephthalate coated with SiOx//low density polyethylene (PET-SiOx//LDPE). Samples were packaged either under, vacuum or N(2) or with an oxygen absorber and stored in the dark at 20 degrees C for a period of 12 months. "Commercial" control samples for comparison purposes consisted of chocolate packaged in aluminum foil in air while "model" control samples used for sensory evaluation consisted of chocolate packaged in glass jars and stored at -18 degrees C. Quality parameters monitored were: peroxide value, hexanal content, color, fatty acid composition and volatile compounds. Of the sensory attributes color, texture, odor and taste were evaluated. PV ranged between 0.80 for fresh dark chocolate with hazelnuts and 6.51 meq O(2)/kg chocolate fat for commercially packaged samples after 12 months of storage. Respective values for hexanal were 0.53 and 7.56 mg/kg. % Saturated fatty acids (SFA) increased with a parallel decrease in monounsaturated fatty acids (MFA) and polyunsaturated fatty acids (PUFA) after 12 months of storage mainly in least protected samples (commercial package). Likewise, after 12 months of storage an increase in concentration of aldehydes, ketones, alcohols and alkanes (p<0.05) with a parallel decrease in pyrazines where observed especially in case of least protected products after 6 and 12 months of storage. In general after 12 months of storage chocolate showed whitening of the surface resulting to an increase in L* and a* values (p<0.05) and a decrease in b* value. Dark chocolate with hazelnuts retained acceptable quality for ca. 8 months in commercial packages. For samples packaged in PET//LDPE irrespective of storage atmosphere the shelf life was 8 to 9 months and for samples packaged in PET-SiOx//LDPE irrespective of storage atmosphere the shelf life was 11 months. Finally for samples packaged with an oxygen absorber irrespective of packaging material the shelf life was at least 12 months. Industrial relevance: Chocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods. (C) 2009 Elsevier Ltd. All rights reserved. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | Innovative Food Science & Emerging Technologies | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Riganakos-2010-Effect of active and.pdf | 926.96 kB | Adobe PDF | View/Open Request a copy |
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