prikaz prve stranice dokumenta Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling
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Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling
Croatian journal of food science and technology, 14 (2022), 2; 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03
Trgovac, Mirela; Barišić, Veronika; Flanjak, Ivana; Jozinović, Antun; Miličević, Borislav; Babić, Jurislav; Šubarić, Drago; Ačkar, Đurđica

Institucijski repozitorij: PTFOS Repozitorij

Citirajte ovaj rad

Trgovac, M., Barišić, V., Flanjak, I., Jozinović, A., Miličević, B., Babić, J. ... Ačkar, Đ. (2022). Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling. Croatian journal of food science and technology, 14. (2), 182-193. doi: 10.17508/CJFST.2022.14.2.03

Trgovac, Mirela, et al. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology, vol. 14, br. 2, 2022, str. 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03

Trgovac, Mirela, Veronika Barišić, Ivana Flanjak, Antun Jozinović, Borislav Miličević, Jurislav Babić, Drago Šubarić i Đurđica Ačkar. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology 14, br. 2 (2022): 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03

Trgovac, M., et al. (2022) 'Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling', Croatian journal of food science and technology, 14(2), str. 182-193. doi: 10.17508/CJFST.2022.14.2.03

Trgovac M, Barišić V, Flanjak I, Jozinović A, Miličević B, Babić J, i sur.. Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling. Croatian journal of food science and technology [Internet]. 15.12.2022. [pristupljeno 27.12.2024.];14(2):182-193. doi: 10.17508/CJFST.2022.14.2.03

M. Trgovac, et al., "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling", Croatian journal of food science and technology, vol. 14, br. 2, str. 182-193, Prosinac 2022. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:845903. [Citirano: 27.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:845903
Podaci o radu
Naslov (engleski)Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling
AutorMirela Trgovac
AutorVeronika Barišić
AutorIvana Flanjak
AutorAntun Jozinović
AutorBorislav Miličević
AutorJurislav Babić
AutorDrago Šubarić
AutorĐurđica Ačkar
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and cocoa shell as thickeners was conducted. The influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss over 30 days of accelerated fat bloom. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates where guar gum was used. Evaluation of sensory properties of chocolates with bitter herbal liqueur and different thickeners was conducted by the trained sensory panel. The highest-rated, after sensory assessment, were dark chocolates that contained cocoa shells in the filling. Also, an online questionnaire was conducted to examine consumer preference for a new product. According to the results, it can be concluded that the production of this chocolate would be desirable.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 14, br. 2, str. 182-193
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2022.14.2.03
URN:NBNurn:nbn:hr:109:845903
Datum objave publikacije2022-12-15
URL dokumentahttps://hrcak.srce.hr/288084
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 10:39:09