Note: comparison of colour techniques to measure chocolate fat bloom

QR Code

Note: comparison of colour techniques to measure chocolate fat bloom

A combination of digital camera, computer and graphic software can provide a less expensive and more versatile technique to determine the changes of colour on chocolate's surface in fat bloom assessment compared to instrumental colour measurement. Both techniques were applied and compared to me...

Full description

Bibliographic Details
Main Authors:	Kumara, B., Jinap, S., Che Man, Y.B., Yusoff, M.S.A.
Format:	Article
Published:	SAGE Publications 2003
Online Access:	http://psasir.upm.edu.my/id/eprint/116148/

Similar Items

Note: comparison of colour techniques to measure chocolate fat bloom
by: Kumara, B., et al.
Published: (2003)

Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
by: Ali, Abdelrahim Abdelbagi, et al.
Published: (2001)

Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives
by: Wan Ibadullah, Wan Zunairah, et al.
Published: (2024)

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
by: Abdul Halim, Halimatun Sa’adiah, et al.
Published: (2018)

Fat migration of lauric hard-butter and non-lauric fat used as based filling centre in dark chocolate at different storage temperatures
by: Ali, Abdelrahim Abdelbagi, et al.
Published: (2002)

Effect of storage temperature on fat migration in dark chocolate filled with local fillings
by: Selamat, Jinap, et al.

Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate
by: Ali, A., et al.
Published: (2001)

The effect of rapid cooling on the fat phase of chocolate
by: Baichoo, Nameeta
Published: (2007)

Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
by: Biswas, Nirupam, et al.
Published: (2017)

A study on the crystal structure of palm oil-based whipping cream
by: Che Man, Y.B., et al.
Published: (2003)

Cocoa - wonders for chocolate lovers
by: Selamat, Jinap
Published: (2004)

Effects of soy protein isolates on quality of chocolates during storage
by: Selamat, Jinap, et al.
Published: (1998)

Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates
by: Chin, Hui Han
Published: (2006)

Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
by: Sa'ari, Saiful Bahri, et al.
Published: (2016)

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations
by: Kumara, Bakti
Published: (2003)

Detection and quantification of palm mid-fraction in a chocolate model system
by: Farahany, Elham Moazami, et al.
Published: (2008)

Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
by: Abdelbagi Ali, Abdelrahim
Published: (2001)

Colour Measurement by UV Absorption Technique
by: N., Baharudin, et al.
Published: (2017)

Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
by: Chen, Ying, et al.
Published: (2022)

Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
by: Che Man, Yakoob, et al.
Published: (2005)

Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures
by: Selamat, Jinap, et al.
Published: (2000)

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.
by: Moazami, Farahany Elham, et al.
Published: (2008)

Effects of alkalized cocoa powder and soy lecithin on physical characteristics of chocolate beverage powders
by: Selamat, Jinap, et al.
Published: (1998)

Green leaf lipid extract as a yield stress modifying emulsifier in reduced-fat chocolate
by: Price, Ruth J
Published: (2021)

Determination of proximate and mineral contents of chocolate cupcakes prepared with persea americana fruit as fat replacer
by: Shamsudin, Nur Izzati Mohd
Published: (2015)

Comparison of quality characteristics between compound and pure milk chocolate
by: Hussain, Norhayati, et al.
Published: (2018)

Notes and comment : UiTM Law Faculty "blooms" into the new millenium : examining with purpose / Mohd Darbi Hashim
by: Hashim, Mohd Darbi
Published: (2001)

Evaluation of approximate comparison methods on Bloom filters for probabilistic linkage
by: Brown, Adrian, et al.
Published: (2019)

Comparison of caffeine contents in dark chocolate and white chocolate using high performance liquid chromatography (HPLC) / Nur Tiara Abd Halim
by: Abd Halim, Nur Tiara
Published: (2017)

Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders
by: Hussin, Norma
Published: (1997)

Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods
by: Tan, C.P., et al.
Published: (2002)

Flavour evaluation of chocolate formulated from cocoa beans from different countries
by: Jinap, S., et al.
Published: (1995)

Detection of animal fat contaminations in sunflower oil by differential scanning calorimetry
by: Marikkar, Mohammed Nazrim, et al.
Published: (2012)

Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
by: Hassan, Luma Khairy
Published: (2018)

Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
by: Marikkar, Mohammed Nazrim, et al.
Published: (2003)

The Islamic perspective of Halal chocolates
by: Jamal, Parveen
Published: (2011)

Research On Crispy Chocolate Packaging
by: Lee, Suok Fung
Published: (2007)

The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2002)

Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR
by: Rosman, Nurul Natasha, et al.
Published: (2016)

Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
by: Marikkar, J.M.N., et al.
Published: (2003)