Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

@article{Rossini2011ChangesIT,
  title={Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions},
  author={Karina Rossini and Caciano Pelayo Zapata Nore{\~n}a and Adriano Brandelli},
  journal={Journal of Food Science and Technology},
  year={2011},
  volume={48},
  pages={305-311}
}
Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C… CONTINUE READING
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