Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise

QR Code

Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise

Tolaal Enterprise is facing problems associated with softening of chocolate fillings made from fruit purees, leading to a shorter shelf life (less than 2 weeks) of the product. Thus, this work aimed to transfer knowledge on improving the textural properties of mango and pineapple flavoured fresh cre...

Full description

Bibliographic Details
Main Authors:	Mohamad, Nur Sadrina, Abdul Razak, Raihana, Harun, Sri Salawa Salawati, Karim, Roselina, Hussain, Norhayati
Format:	Conference or Workshop Item
Language:	English
Published:	Program Pemindahan Ilmu - Kementerian Pendidikan Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/66398/ http://psasir.upm.edu.my/id/eprint/66398/1/KTP02-4.pdf

Similar Items

Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise
by: Hussain, Norhayati, et al.
Published: (2013)

Luxury chocolate: Is scarcer better? Retail shelf-displays and perceived scarcity
by: Hatton-Jones, Siobhan
Published: (2015)

Application of pulsed light treatment on quality retention and shelf life extension of fresh-cut yardlong bean
by: Hambali, Nor Hasni
Published: (2016)

Application of polysaccharide-based edible coatings for shelf life extension and quality retention of fresh-cut pineapple
by: Azarakhsh, Nima
Published: (2013)

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

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

Application of emulsifiers in chocolate: a short review
by: Hussain, Norhayati
Published: (2014)

Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple
by: Azarakhsh, Nima, et al.
Published: (2014)

Extending the shelf life of fresh durian (Durio zibethinus)
by: Mohamed, Suhaila
Published: (1990)

Shelf life extension of walnut kernels using rice starch-based edible coating formulations
by: Karim, Roselina, et al.
Published: (2014)

Sensory quality of pilot-scale prebiotic chocolates in Malaysia
by: Hussain, Norhayati, et al.
Published: (2014)

Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata)
by: Hambali, Nor Hasni, et al.
Published: (2016)

Effect of glycerol and sodium chloride on the shelf-life of fresh noodle
by: Norazlin, Supandi
Published: (2016)

Effect of storage conditions on quality of prebiotic dark chocolate.
by: Hussain, Norhayati, et al.
Published: (2013)

A model for fresh produce shelf-space allocation and inventory management with freshness-condition-dependent demand
by: Bai, Ruibin, et al.
Published: (2008)

Shelf Life and Quality Attributes Of Fresh Beef Infused With Organic Acids.
by: Mohamed Saeed, Mohamed Abd Elgadir
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)

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 shrimp chitosan coating on physicochemical properties and shelf life extension of banana
by: Sikder, Md. Belal Hossain, et al.
Published: (2019)

Shelf life extension of ambient-stored banana cake using banana powder
by: Samsudin, N. I. P., et al.
Published: (2019)

Sensory quality of pilot-scale prebiotic chocolates in Malaysia
by: Norhayati, H., et al.
Published: (2014)

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

Evaluation Of Direct Ozone Depuration On Shelf-Life Of Fresh Tropical Oysters (Crassostrea Iredalei)
by: Teoh, Qi Yin
Published: (2021)

North West Shelf Project Extension Proposal Appeal - Further Submissions (August 2023)
by: Finn, Hugh, et al.
Published: (2023)

Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana
by: Sikder, Md. Belal Hossain, et al.
Published: (2019)

Shelf life extension of banana using edible surface coatings conjugated with silver nanoparticles
by: Jafarizadeh Malmiri, Hoda
Published: (2012)

Shelf life extension of Saba banana: effect of preparation, vacuum packaging, and storage temperature
by: Othman, Siti Hajar, et al.
Published: (2021)

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

A review on some organic acids additives as shelf life extenders of fresh beef cuts
by: Mohamed, Jamilah, 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)

Aroma Profiling and Shelf-Life Extension Method of Australian Black Périgord truffle (Tuber melanosporum)
by: Choo, Kenny Sing Ong
Published: (2024)

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

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

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

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

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

Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
by: Okpala, C., et al.
Published: (2014)

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)

Extended enterprise: an extension to supply-chain practice for small to medium enterprise
by: Adesta, Erry Yulian Triblas
Published: (2010)

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)