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

Authors :: Hřivna L
Machálková L
Burešová I
Nedomová Š
Gregor T
Source :: Food science & nutrition [Food Sci Nutr] 2021 Jul 13; Vol. 9 (9), pp. 4863-4873. Date of Electronic Publication: 2021 Jul 13 (Print Publication: 2021).
Publication Year :: 2021
Abstract: 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.<br />Competing Interests: None.<br /> (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

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