Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures
Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18°C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35°C) increased the PMF migration from the fi...
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/49997/ http://psasir.upm.edu.my/id/eprint/49997/1/Use%20of%20palm%20mid-fraction%20in%20dark%20chocolate%20as%20base%20filling%20centre%20at%20different%20storage%20temperatures.pdf |
| _version_ | 1848851431361085440 |
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| author | Selamat, Jinap Ali, Abdelrahim Abdelbagi Che Man, Yaakob Yusoff, Mohd Suria Affandi |
| author_facet | Selamat, Jinap Ali, Abdelrahim Abdelbagi Che Man, Yaakob Yusoff, Mohd Suria Affandi |
| author_sort | Selamat, Jinap |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18°C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35°C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating. |
| first_indexed | 2025-11-15T10:22:04Z |
| format | Article |
| id | upm-49997 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:22:04Z |
| publishDate | 2000 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-499972016-12-30T05:36:52Z http://psasir.upm.edu.my/id/eprint/49997/ Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures Selamat, Jinap Ali, Abdelrahim Abdelbagi Che Man, Yaakob Yusoff, Mohd Suria Affandi Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18°C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35°C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating. Taylor & Francis 2000 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/49997/1/Use%20of%20palm%20mid-fraction%20in%20dark%20chocolate%20as%20base%20filling%20centre%20at%20different%20storage%20temperatures.pdf Selamat, Jinap and Ali, Abdelrahim Abdelbagi and Che Man, Yaakob and Yusoff, Mohd Suria Affandi (2000) Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures. International Journal of Food Sciences and Nutrition, 51 (6). pp. 489-499. ISSN 0963-7486; ESSN: 1465-3478 http://www.tandfonline.com/doi/abs/10.1080/09637480050208107?journalCode=iijf20 10.1080/09637480050208107 |
| spellingShingle | Selamat, Jinap Ali, Abdelrahim Abdelbagi Che Man, Yaakob Yusoff, Mohd Suria Affandi Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures |
| title | Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures |
| title_full | Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures |
| title_fullStr | Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures |
| title_full_unstemmed | Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures |
| title_short | Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures |
| title_sort | use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures |
| url | http://psasir.upm.edu.my/id/eprint/49997/ http://psasir.upm.edu.my/id/eprint/49997/ http://psasir.upm.edu.my/id/eprint/49997/ http://psasir.upm.edu.my/id/eprint/49997/1/Use%20of%20palm%20mid-fraction%20in%20dark%20chocolate%20as%20base%20filling%20centre%20at%20different%20storage%20temperatures.pdf |