USE OF COCOA SHELL IN INSTANT COCOA POWDERS – RESEARCH OF DIFFERENT HYDROCOLLOID ADDITIONS AND DRYING TECHNIQUES

The aim of this research was to examine the influence of the addition of cocoa shell, xanthan gum, guar gum, gum arabic, and carboxymethylcellulose (CMC), as well as drying procedures on the properties of instant cocoa beverages. The cocoa shell was separated from the cocoa bean after roasting, milled, and after milling a fraction smaller than 71 μm was separated by sieving, and used in production. Instant powders were produced by agglomeration and drying (freeze-drying and oven-drying at 40 °C). The results showed that higher content of cocoa shell in instant cocoa beverages increased the wetting time, while the colour of the oven-dried powders was lighter compared to the freeze-dried samples. The bulk density of the powder was higher in samples with a higher content of shell. In samples with a higher amount of cocoa shell, the content of total polyphenols decreased compared to the samples without cocoa shell

EFFECT OF DIFFERENT STORAGE CONDITIONS ON FAT BLOOM FORMATION IN DIFFERENT TYPES OF CHOCOLATE

Chocolate is a product that is mostly composed of cocoa butter, cocoa mass and sugar. Cocoa butter is a sensitive component that is susceptible to changes when temperature fluctuations occur during storage. Moreover, chocolate is sensitive to changes in the humidity of the surrounding environment. At inappropriate temperatures, part of stable crystals of cocoa butter will melt, fat will come out on the surface of chocolate and fat bloom will appear. This phenomenon is one of the most common problems in the chocolate industry since it highly affects consumers’ acceptability – grey layer on the surface will make consumers dislike the product and ones that are less familiar with the phenomenon will question the safety. In this research, chocolates with different contents of cocoa butter, milk fat and substitute fats were prepared. We examined the effects of different humidity (50, 65 and 75%) and temperatures (20 and 29 °C) during storage on the formation of fat bloom. Measurements of surface colour and thermophysical properties of the surface of chocolate were performed. Chocolates with higher content of milk fat proved to be the most stable. Chocolate containing only cocoa butter was also stable under different storage conditions. The substitute fat and high humidity additives have had a great impact on formation of fat bloom on surface of chocolate

USE OF COCOA SHELL IN INSTANT COCOA POWDERS – RESEARCH OF DIFFERENT HYDROCOLLOID ADDITIONS AND DRYING TECHNIQUES

The aim of this research was to examine the influence of the addition of cocoa shell, xanthan gum, guar gum, gum arabic, and carboxymethylcellulose (CMC), as well as drying procedures on the properties of instant cocoa beverages. The cocoa shell was separated from the cocoa bean after roasting, milled, and after milling a fraction smaller than 71 μm was separated by sieving, and used in production. Instant powders were produced by agglomeration and drying (freeze-drying and oven-drying at 40 °C). The results showed that higher content of cocoa shell in instant cocoa beverages increased the wetting time, while the colour of the oven-dried powders was lighter compared to the freeze-dried samples. The bulk density of the powder was higher in samples with a higher content of shell. In samples with a higher amount of cocoa shell, the content of total polyphenols decreased compared to the samples without cocoa shell

Adsorpcija fluorida iz vode na otpadnim materijalima

The occurrence and concentrations of fluoride in surface and groundwater depend on pH, total dissolved solids, alkalinity, hardness, and geochemical composition of aquifers. However, in many countries, elevated fluoride concentration values are the result of fluoride-contaminated wastewater discharges. Because of fluoride pollution and the health problems that it causes, the World Health Organization (WHO) has set a maximum permissible fluoride content in drinking water of 1.5 mg l–1. There are different ways of removing elevated concentrations of fluoride from water, such as coagulation and precipitation, membrane processes, electrochemical treatments, ion-exchange and its modification, but the adsorption process is generally accepted as the cheapest and most effective method for removing fluoride from water. Organic waste is increasing every day, especially in developed countries, and is generated in both industries and households. One of the ways to reduce such waste is the production of adsorbents for water defluorination. Adsorbents, most often prepared as activated carbon, can be obtained from various materials such as egg shells, fruit and vegetable peel, various leaves, stems, trunk bark, grain shells, legume shells, and many others. The aim of this paper is to provide an overview of the latest research on the use of adsorbents obtained from organic waste materials in order to remove elevated concentrations of fluoride from water.Pojavnost i koncentracije fluorida u površinskim i podzemnim vodama ovise o pH, ukupnoj otopljenoj krutoj tvari, alkalnosti, tvrdoći i geokemijskom sastavu vodonosnika, no u mnogim zemljama svijeta povišene vrijednosti koncentracije fluorida rezultat su ispuštanja otpadnih voda onečišćenih fluoridima. Zbog onečišćenja fluoridima i zdravstvenih problema koje ono uzrokuje Svjetska zdravstvena organizacija (WHO) odredila je najveći dopušteni sadržaj fluorida u pitkoj vodi od 1,5 mg l–1. Postoje različiti načini uklanjanja povišenih koncentracija fluorida iz vode, kao što su koagulacija i taloženje, membranski procesi, elektrokemijski tretmani, ionska izmjena i njezina modifikacija, ali je adsorpcijski proces općenito prihvaćen kao najjeftinija i najučinkovitija metoda. Količina organskog otpada svakim je danom sve veća, posebice u razvijenim zemljama, a stvara se kako u industriji tako i u kućanstvima. Jedan od načina smanjenja takvog otpada je proizvodnja adsorbensa za defluorizaciju vode. Adsorbensi, najčešće pripremljeni kao aktivni ugljen, mogu se dobiti od raznih materijala, kao što su ljuske jajeta, kore voća i povrća, razni listovi, stabljike, kora debla, ljuske žitarica, ljuske mahunarki i mnogi drugi. Cilj ovog rada je dati pregled najnovijih istraživanja o uporabi adsorbensa dobivenih iz organskog otpada za uklanjanje povišenih koncentracija fluorida iz vode

MONITORING OF HONEY CONSUMPTION IN THE AREA OF THE CITY NAŠICE WITH REFERENCE TO THE HEALTH EFFECTS OF HONEY CONSUMPTION

There is a wide range of bee products on the market. The most famous and most accepted by consumers is honey. In Western European countries, the average consumption of honey per capita ranges from three to eight kilograms, while the average consumption of honey in Croatia is very low, 400 grams per capita. The European Union produces only 52% of honey for its own needs. The aim of the research was to study the availability of honey to potential consumers, honey consumption habits, ways of consuming honey, and knowledge of the properties of honey. A survey was conducted online. Respondents were of different genders and different age groups. The survey consisted of 20 questions, and 130 individuals (46% mean and 54% women) from the city of Našice were interviewed. The obtained data were analysed. After conducting research and processing the results, it can be concluded that honey is a product that is accepted by consumers of different age groups. Respondents believe that propolis has better healing properties than honey, but they rarely consume it. Honey is available and affordable to consumers

L\u27istamina nei prodotti ittici sul mercato croato

It is recommended to eat blue fish at least twice a week, due to its high nutritional value and ingredients, primarily healthy fats and proteins. In addition to its advantages, the consumption of fish and fish products can bring potential hazards. Histamine poisoning has been reported as one of the most common issues related to seafood consummation. It is considered as relatively mild illness with symptoms like rash, urticaria, nausea, vomiting, but in some cases, due to high sensitivity, it can lead to severe symptoms and even to death. In order to insure safety of fish products, histamine determination is one of the safety requirements of European and Croatian legislation (Law on food hygiene and microbiological criteria for food, NN 83/2022). Despite that, there has been several recalls of fish products by Ministry of Agriculture from Croatian market in recent years. The aim of this paper was to determine histamine levels in 20 different products from Croatian retail stores by HPLC method. All tested samples have been in accordance with legally determined limits for histamine levels.Plavu ribu preporuča se jesti najmanje dva puta tjedno zbog visoke nutritivne vrijednosti, prvenstveno zdravih masnoća i bjelančevina. No, osim svojih prednosti, konzumacija ribe i ribljih proizvoda može donijeti potencijalne opasnosti. Trovanje histaminom je jedan od najčešćih problema povezanih s konzumacijom plodova mora. Smatra se relativno blagom bolešću sa simptomima poput osipa, urtikarije, mučnine, povraćanja, ali u nekim slučajevima, zbog visoke osjetljivosti, može dovesti do teških simptoma, čak i smrti. Kako bi se osigurala sigurnost ribljih proizvoda, određivanje histamina jedan je od sigurnosnih zahtjeva europskog i hrvatskog zakonodavstva (Zakon o higijeni hrane i mikrobiološkim mjerilima za hranu, NN 83/2022). Unatoč tome, proteklih je godina bilo više povlačenja ribljih proizvoda od strane Ministarstva poljoprivrede s hrvatskog tržišta zbog utvrđenih vrijednosti histamina koje su prelazile maksimalnu dozvoljenu količinu (MRL). Cilj ovog rada bio je High Performance Liquid Chromatography (HPLC) metodom odrediti razinu histamina u 20 različitih proizvoda iz hrvatskih maloprodajnih trgovina. Svi ispitani uzorci bili su u skladu sa zakonski određenim granicama razine histamina.Mindestens zweimal pro Woche sollte man blauen Fisch essen, da er einen hohen Nährwert hat und viele Inhaltsstoffe enthält, vor allem gesunde Fette und Proteine. Neben seinen Vorteilen kann der Verzehr von Fisch und Fischerzeugnissen aber auch potenzielle Gefahren mit sich bringen. Eine Histaminvergiftung ist eines der häufigsten Probleme im Zusammenhang mit dem Verzehr von Meeresfrüchten. Sie gilt als eine relativ milde Erkrankung mit Symptomen wie Hautausschlag, Urtikaria, Übelkeit und Erbrechen, kann aber in einigen Fällen aufgrund der hohen Empfindlichkeit zu schweren Symptomen und sogar zum Tod führen. Um die Sicherheit von Fischprodukten zu gewährleisten, ist die Bestimmung von Histamin eine der Sicherheitsanforderungen der europäischen und kroatischen Gesetzgebung (Gesetz über Lebensmittelhygiene und mikrobiologische Kriterien für Lebensmittel, Amtsblatt NN 83/2022). Trotzdem hat das Landwirtschaftsministerium in den letzten Jahren mehrere Fischprodukte vom kroatischen Markt zurückgerufen. Ziel dieser Arbeit war es, den Histamingehalt in 20 verschiedenen Produkten aus kroatischen Einzelhandelsgeschäften mittels der HPLC-Methode (High Performance Liquid Chromatography) zu bestimmen. Alle untersuchten Proben entsprachen den gesetzlich festgelegten Grenzwerten für Histamingehalte.Se recomienda comer pescado azul al menos dos veces por semana debido a su alto valor nutricional, principalmente grasas saludables y proteínas. Sin embargo, además de sus beneficios, el consumo de pescado y productos pesqueros tiene peligros potenciales. La intoxicación por histamina es uno de los problemas más comunes asociados con el consumo de los mariscos. Se considera una enfermedad relativamente leve con síntomas como el sarpullido, urticaria, náuseas y vómitos, pero en algunos casos, debido a la alta sensibilidad, puede provocar síntomas graves, incluso la muerte. Para garantizar la seguridad de los productos pesqueros, la determinación de histamina es uno de los requisitos de seguridad de la legislación europea y croata (Ley de Higiene de los Alimentos y Criterios Microbiológicos para los Alimentos, NN 83/2022). No obstante, en los últimos años ha habido varios retiros de productos pesqueros por parte del Ministerio de Agricultura del mercado croata, debido a valores determinados de histamina que superaban la Cantidad Máxima Permitida (MAQ). El fin de este trabajo fue determinar el nivel de histamina en 20 productos diferentes de tiendas minoristas croatas, utilizando el método de cromatografía líquida de alta eficacia (HPLC). Todas las muestras analizadas estaban de acuerdo con los límites legalmente definidos para los niveles de histamina.Si consiglia di mangiare pesce azzurro almeno due volte a settimana per il suo alto valore nutritivo, principalmente grassi “buoni” e proteine . Tuttavia, a parte i loro benefici, consumare pesce e prodotti ittici può comportare potenziali pericoli. La intossicazione da istamina è uno dei problemi più comuni associati al consumo di frutti di mare. Considerata una malattia relativamente lieve, con sintomi come eruzioni cutanee, orticaria, nausea e vomito, in alcuni casi, a causa dell\u27elevata sensibilità dell’individuo interessato, può portare a sintomi gravi e, persino, alla morte. Al fine di garantire la sicurezza dei prodotti ittici, la determinazione del livello di istamina è uno dei requisiti di sicurezza della legislazione europea e croata (Legge sull\u27igiene alimentare e norme microbiologiche per gli alimenti, G.U. croata “Narodne novine” n. 83/2022). Nonostante ciò, negli ultimi anni si è assistito al ritiro dal mercato croato di diversi prodotti ittici da parte del Ministero dell\u27Agricoltura a causa dei valori di istamina accertati, che superavano i limiti massimi di residui consentiti (MRL). Lo scopo di questo lavoro consisteva nel determinare il livello di istamina in 20 diversi prodotti prelevati dai punti vendita al dettaglio croati utilizzando il metodo della cromatografia liquida ad alta prestazione (High Performance Liquid Chromatography o HPLC). Tutti i campioni testati sono risultati conformi ai limiti del livello di istamina definiti dalla legge

Utjecaj prorjeđivanja grozdova na kakvoću mošta kultivara Chardonnay u kutjevačkom vinogorju

Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogenVinogorje Kutjevo smješteno na južnim obroncima Papuka i Krndije najpoznatije je po uzgoju grožđa Graševina, međutim ne smije se zanemariti i sve veća zastupljenost ostalih sorti. Chardonnay je najraširenija vinska sorta u svijetu, a u Požeško-slavonskoj županiji zauzima oko 5 % površine vinogradarskih nasada. Cilj ovog rada bio je odrediti utjecaj prorjeđivanja grozdova u vinogorju Kutjevo na kinetiku dozrijevanja grozdova, te kakvoću mošta kultivara Chardonnay. Istraživanje je provedeno tijekom 2020. godine na lokalitetu Podgorje (vinogorje Kutjevo), a pokus je postavljen po slučajnom bloknom rasporedu u dva tretiranja po tri repeticije. Repeticiju čini pet trsova u nizu. Ispitivani su sljedeći parametri: udio šećera i ukupna kiselost u grožđu u periodu mjesec dana prije berbe, broj grozdova po trsu, prosječna masa grozdova, te masa 100 bobica. U moštu su određeni sljedeći parametri: gustoća, ukupna kiselost, hlapiva kiselost, vinska, jabučna i mliječna kiselina, pH, reducirajući šećeri, ekstrakt, glukoza, fruktoza, glicerol, alfa amino dušik, amonijačni dušik, te kalij. Prorjeđivanje grozdova je statistički značajno utjecalo na broj grozdova, masu grozdova, pH vrijednost, mliječnu kiselinu i amonijačni dušik, dok kod drugih analiziranih parametara nije bilo statistički značajne razlike između pokusnih varijanata

Influence of ingredients on rheological properties of chocolate masses and stability of chocolates

U ovome radu je ispitivan utjecaj sastojaka (mlijeka u prahu, zamjenske masti, paste od lješnjaka, emulgatora: lecitina, poliglicerol poliricinoleata i estera limunske kiseline i mono i diglicerida masnih kiselina, pojedinačno i u smjesama) i vremena končiranja na reološka svojstva čokoladnih masa te utjecaj mlijeka u prahu, zamjenske masti i paste od lješnjaka te uvjeta čuvanja (temperature i vlažnosti zraka) na pojavu sivljenja površine čokolade. Reološka svojstva mjerena su Brookfield-ovim rotacijskim viskozimetrom. Za praćenje sivljenja površine uzoraka korišten je tristimulusni kromametar, a pomoću diferencijalne motridbene kalorimetrije (DMK) praćena je promjena sastava površinskog sloja čokolade u cilju utvrđivanja mehanizma migracije masti na površinu. Rezultati istraživanja pokazali su da vrste i svojstva sirovina imaju značajan utjecaj kako na reološka svojstva čokoladnih masa tako i na stabilnost čokolada prema sivljenju. Tip mlijeka u prahu je značajno utjecao na reološka svojstva čokoladnih masa, pri čemu su mase s mlijekom sušenim na valjcima imale niže vrijednosti reoloških parametara. Utjecaj emulgatora na reološka svojstva čokoladnih masa u značajnoj mjeri je ovisio o svojstvima ostalih sirovina, prije svega mlijeka u prahu. Ester limunske kiseline i mono i diglicerida masnih kiselina pokazao se kao učinkovito sredstvo za podešavanje granice tečenja i plastične viskoznosti čokoladnih masa, kako pojedinačno tako i u kombinaciji s ostalim emulgatorima, prije svega s poliglicerol poliricinoleatom. Utvrđeno je da se u slučaju priprave čokoladnih masa s mlijekom u prahu dobivenim na valjcima i uz lecitin kao emulgator vrijeme priprave mase može skratiti, a da se dobiju proizvodi željenih reoloških svojstva. Kombiniranjem emulgatora, ovisno o sastavu čokoladnih masa, postignuti su pozitivni učinci na reološka svojstva čokoladnih masa koji se ne mogu postići primjenom pojedinačnih emulgatora. Udio i vrsta pojedinih sastojaka, kao i vlažnost zraka tijekom skladištenja, imali su značajan utjecaj na pojavu sivljenja površine čokolada. Čokolade koje su sadržavale mlijeko u prahu sušeno na valjcima bile su otpornije na sivljenje zbog činjenice da mlijeko sušeno na valjcima sadrži veći udio slobodne mliječne masti koja je inhibitor sivljenja. Čokolade koje su sadržavale masti s nižim talištem (pasta od lješnjaka) bile su sklonije sivljenju, već pri nižoj vlažnosti zraka. Uzorci koji su sadržavali kakao maslac ekvivalent (zamjenska mast) više su posivjeli u odnosu na one s istim udjelom ukupne masti koja je iz kakaovog maslaca i mliječnih komponenti. DMK mjerenjima posivljenog površinskog sloja čokolade dobile su se krivulje koje su poslužile za izračunavanje entalpije taljenja (ΔH). Tijekom skladištenja čokolade, posebno pri povišenoj relativnoj vlažnosti (75 %), došlo je do sniženja entalpije taljenja saharoze, a povećanja entalpije taljenja kakaovog maslaca, te se može zaključiti da je povećana vlažnost zraka utjecala na otapanje šećera u površinskim slojevima čokolade što je omogućilo izlazak masti na površinu.Influence of ingredients (milk powder, vegetable fat, hazelnut paste, emulsifiers: lecithin, polyglycerol polyricinoleate, mono-diglyceride ester of citric acid, individually and in combinations) and conching time on rheological properties of chocolate masses, as well as influence of milk powder, vegetable fat and hazelnut paste on fat bloom of chocolate were investigated in this research. Rheological properties were investigated using Brookfield rotational viscometer. Fat bloom of chocolates was monitored using tristimulus chromameter and, in order to reveal mechanism of fat migration, change in composition of chocolate surface was determined by differential scanning calorimeter. Results showed that types and properties of ingredients significantly influenced both rheological properties and stability of chocolates towards fat bloom. Milk powder type had significant influence on rheological properties of chocolate masses, whereat masses with roller dried milk powder had lower values of rheological parameters. Influence of emulsifiers on rheological properties highly depended on properties of other ingredients, mainly milk powder. Mono-diglyceride ester of citric acid proved to be efficient regulator of rheological properties of chocolate masses, individually and in combinations, primarily with polyglycerolpolyricinoleat. When chocolate masses where produced with roller dried milk powder and emulsifier lecithin, time of chocolate mass preparation could be reduced without unwanted rheological effects. Combinations of emulsifiers positively influenced rheological properties of chocolate masses, in the way which couldn’t be achieved with individual emulsifiers. Content and type of ingredients, as well as relative humidity during storage significantly influenced fat bloom of chocolate. Chocolates containing roller dried milk powder were more resistant to fat bloom due to higher content of free milk fat, which is fat bloom inhibitor. Chocolates containing low melting fats (hazelnut paste) were more prone to fat bloom, even at lower humidity. Samples containing cocoa butter equivalents (vegetable fat) were more bloomed than samples containing same amount of fats from cocoa butter and milk powder. DSC curves, which were used for melting enthalpy (ΔH) calculations, were obtained from DSC analyses of grey layers from chocolate surfaces. During chocolate storage, especially at higher relative humidity (75 %) sucrose melting enthalpy declined, while cocoa butter enthalpy increased. This indicates that increased relative humidity caused sugar melting in surface layers of chocolate, which enabled migration of fat to the surface

Nadzor kakvoće i sigurnost hrane : priručnik za vježbe

Priručnik za vježbe iz kolegija Nadzor kakvoće i sigurnost hran

Influence of ingredients on rheological properties of chocolate masses and stability of chocolates

U ovome radu je ispitivan utjecaj sastojaka (mlijeka u prahu, zamjenske masti, paste od lješnjaka, emulgatora: lecitina, poliglicerol poliricinoleata i estera limunske kiseline i mono i diglicerida masnih kiselina, pojedinačno i u smjesama) i vremena končiranja na reološka svojstva čokoladnih masa te utjecaj mlijeka u prahu, zamjenske masti i paste od lješnjaka te uvjeta čuvanja (temperature i vlažnosti zraka) na pojavu sivljenja površine čokolade. Reološka svojstva mjerena su Brookfield-ovim rotacijskim viskozimetrom. Za praćenje sivljenja površine uzoraka korišten je tristimulusni kromametar, a pomoću diferencijalne motridbene kalorimetrije (DMK) praćena je promjena sastava površinskog sloja čokolade u cilju utvrđivanja mehanizma migracije masti na površinu. Rezultati istraživanja pokazali su da vrste i svojstva sirovina imaju značajan utjecaj kako na reološka svojstva čokoladnih masa tako i na stabilnost čokolada prema sivljenju. Tip mlijeka u prahu je značajno utjecao na reološka svojstva čokoladnih masa, pri čemu su mase s mlijekom sušenim na valjcima imale niže vrijednosti reoloških parametara. Utjecaj emulgatora na reološka svojstva čokoladnih masa u značajnoj mjeri je ovisio o svojstvima ostalih sirovina, prije svega mlijeka u prahu. Ester limunske kiseline i mono i diglicerida masnih kiselina pokazao se kao učinkovito sredstvo za podešavanje granice tečenja i plastične viskoznosti čokoladnih masa, kako pojedinačno tako i u kombinaciji s ostalim emulgatorima, prije svega s poliglicerol poliricinoleatom. Utvrđeno je da se u slučaju priprave čokoladnih masa s mlijekom u prahu dobivenim na valjcima i uz lecitin kao emulgator vrijeme priprave mase može skratiti, a da se dobiju proizvodi željenih reoloških svojstva. Kombiniranjem emulgatora, ovisno o sastavu čokoladnih masa, postignuti su pozitivni učinci na reološka svojstva čokoladnih masa koji se ne mogu postići primjenom pojedinačnih emulgatora. Udio i vrsta pojedinih sastojaka, kao i vlažnost zraka tijekom skladištenja, imali su značajan utjecaj na pojavu sivljenja površine čokolada. Čokolade koje su sadržavale mlijeko u prahu sušeno na valjcima bile su otpornije na sivljenje zbog činjenice da mlijeko sušeno na valjcima sadrži veći udio slobodne mliječne masti koja je inhibitor sivljenja. Čokolade koje su sadržavale masti s nižim talištem (pasta od lješnjaka) bile su sklonije sivljenju, već pri nižoj vlažnosti zraka. Uzorci koji su sadržavali kakao maslac ekvivalent (zamjenska mast) više su posivjeli u odnosu na one s istim udjelom ukupne masti koja je iz kakaovog maslaca i mliječnih komponenti. DMK mjerenjima posivljenog površinskog sloja čokolade dobile su se krivulje koje su poslužile za izračunavanje entalpije taljenja (ΔH). Tijekom skladištenja čokolade, posebno pri povišenoj relativnoj vlažnosti (75 %), došlo je do sniženja entalpije taljenja saharoze, a povećanja entalpije taljenja kakaovog maslaca, te se može zaključiti da je povećana vlažnost zraka utjecala na otapanje šećera u površinskim slojevima čokolade što je omogućilo izlazak masti na površinu.Influence of ingredients (milk powder, vegetable fat, hazelnut paste, emulsifiers: lecithin, polyglycerol polyricinoleate, mono-diglyceride ester of citric acid, individually and in combinations) and conching time on rheological properties of chocolate masses, as well as influence of milk powder, vegetable fat and hazelnut paste on fat bloom of chocolate were investigated in this research. Rheological properties were investigated using Brookfield rotational viscometer. Fat bloom of chocolates was monitored using tristimulus chromameter and, in order to reveal mechanism of fat migration, change in composition of chocolate surface was determined by differential scanning calorimeter. Results showed that types and properties of ingredients significantly influenced both rheological properties and stability of chocolates towards fat bloom. Milk powder type had significant influence on rheological properties of chocolate masses, whereat masses with roller dried milk powder had lower values of rheological parameters. Influence of emulsifiers on rheological properties highly depended on properties of other ingredients, mainly milk powder. Mono-diglyceride ester of citric acid proved to be efficient regulator of rheological properties of chocolate masses, individually and in combinations, primarily with polyglycerolpolyricinoleat. When chocolate masses where produced with roller dried milk powder and emulsifier lecithin, time of chocolate mass preparation could be reduced without unwanted rheological effects. Combinations of emulsifiers positively influenced rheological properties of chocolate masses, in the way which couldn’t be achieved with individual emulsifiers. Content and type of ingredients, as well as relative humidity during storage significantly influenced fat bloom of chocolate. Chocolates containing roller dried milk powder were more resistant to fat bloom due to higher content of free milk fat, which is fat bloom inhibitor. Chocolates containing low melting fats (hazelnut paste) were more prone to fat bloom, even at lower humidity. Samples containing cocoa butter equivalents (vegetable fat) were more bloomed than samples containing same amount of fats from cocoa butter and milk powder. DSC curves, which were used for melting enthalpy (ΔH) calculations, were obtained from DSC analyses of grey layers from chocolate surfaces. During chocolate storage, especially at higher relative humidity (75 %) sucrose melting enthalpy declined, while cocoa butter enthalpy increased. This indicates that increased relative humidity caused sugar melting in surface layers of chocolate, which enabled migration of fat to the surface