Open AccessTexture, color, and sensory changes occurring in chocolate bars with filling during storage
Author(s) -
Hřivna Luděk,
Machálková Lenka,
Burešová Iva,
Nedomová Šárka,
Gregor Tomáš
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2434
Subject(s) - dark chocolate , food science , bar (unit) , sensory system , texture (cosmology) , chemistry , biology , physics , computer science , neuroscience , artificial intelligence , meteorology , image (mathematics)
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.