%0 Journal Article %T Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time %A A£¿KAR %A £¿UR£¿ICA %A BABI£¿ %A JURISLAV %A JOZINOVI£¿ %A ANTUN %A LEKO %A IVANA %A MILI£¿EVI£¿ %A BORISLAV %A £¿UBARI£¿ %A DRAGO %J - %D 2018 %R 10.17508/CJFST.2018.10.2.07 %X Sa£¿etak The aim of this research was to examine the influence of pasteurisation of cocoa liquor at different temperatures (115, 120, 125 and 140 ¡ãC) and 3-week-storage time at 40 ¡ãC 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 ¡ãC %K cocoa mass %K thermal treatment %K microbial stability %K Folin-Ciocalteu %K vanillin assay %U https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=308835