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.
Highlights
Chocolate is a semi-solid suspension of fine solid particles of sugar, cocoa, and milk powder, making about 70% total, in a continuous fat phase, consisting mostly of cocoa butter (Afoakwa, 2014)
The changes occurring in the studied bars were impacted by the type of chocolate, filling, storage temperatures, and storage period
The significance of the changes initiated by retemperation, storage temperature, and period varied among studied samples
Summary
Chocolate is a semi-solid suspension of fine solid particles of sugar, cocoa, and milk powder (depending on the type), making about 70% total, in a continuous fat phase, consisting mostly of cocoa butter (Afoakwa, 2014). At least six crystal forms (I-IV) of cocoa butter can be distinguished, form V is most desirable This form can be achieved by performing proper tempering procedures (Fernandes et al, 2013; Quast et al, 2013). In a traditional tempering process, the chocolate is first heated to about 50°C to melt all present cocoa butter crystals and cooled to about 27°C to start the crystallization process. At this stage, the chocolate contains butter in form V; unstable polymorphs are present. Unstable crystals melt, leaving only form V crystals in the form of seeds in the tempered chocolate after re-heating to about 29–32°C (Lonchampt & Hartel, 2004; Quast et al, 2013)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
