Texture, color, and sensory changes occurring in chocolate bars with filling during storage

The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk‐filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be signi...

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Bibliographic Details
Published in:Food science & nutrition 2021-09, Vol.9 (9), p.4863-4873
Main Authors: Hřivna, Luděk, Machálková, Lenka, Burešová, Iva, Nedomová, Šárka, Gregor, Tomáš
Format: Article
Language:English
Subjects:
Bars
Chocolate
chocolate bar
Cocoa
Color
Ethanol
fat bloom
Lipids
Milk
Oils & fats
Original Research
retemperation
Sensory perception
Sensory properties
storage
Storage temperature
Texture
Variance analysis
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Summary:The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk‐filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. The condition of samples stored at 20℃ started to deteriorate after 10 weeks in storage; the decline was observed mainly in meltdown rate and off‐flavors, resulting in low overall acceptability. This effect was more evident in dark chocolate bars. Keeping the bars at 24℃ for 24h immediately after production (retemperation) improved the bar resistance to fat bloom, even if the decrease in the sensory quality was observed at the beginning of the storage period. This paper is focused on the impact of the production technology and storage conditions on chocolate bar quality. Temperatures of 6 and 12℃ were the most suitable for bar storage. Keeping the bars at 24℃ for 24h immediately after production (retemperation) improved the resistance of bars to fat bloom formation.
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2434