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

Abstract

The impact of storage temperature (6, 12, 20, 30 degrees C) 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 degrees C 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 degrees C 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 degrees C 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.