Original scientific paper DOI: 10.17508/CJFST.2018.10.2.07
Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
IVANA LEKO,ĐURĐICA AČKAR*, ANTUN JOZINOVIĆ, JURISLAV BABIĆ, BORISLAV MILIČEVIĆ, DRAGO ŠUBARIĆ
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
Received: February 21, 2018
Accepted: June 15, 2018
The aim of this research was to examine the influence of pasteurisation of cocoa liquor at different temperatures (115, 120, 125 and 140 °C) and 3-week-storage time at 40 °C on microbial safety, peroxide value, polyphenol, and flavan-3-ol content. Peroxide value of the cocoa liquor increased after both, pasteurisation and storage, but not significantly. Although total polyphenol content decreased, flavan-3-ol content was stable during the investigated period. Microbial quality was satisfying, and the most stable mass was the one treated at 140 °C.