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

Abstract

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). Chocolate shelf-life is limited by the changes in the polymorphic state of cocoa butter or by rancidity development in solid chocolate. The resistance of chocolate to fat bloom is closely related to the crystallization of cocoa butter (Fernandes et al., 2013).At least six crystal forms (I-IV) of cocoa butter can be distinguished, however, 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℃ to melt all present cocoa butter crystals and then cooled to about 27℃ to start the crystallization process. At this stage, the chocolate contains butter in form V; unstable polymorphs are also 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℃ (Lonchampt & Hartel, 2004;Quast et al., 2013).Oil from fats or oils within other components (fillings) may migrate and recrystallize on the surface as bloom. The stability of the product is also affected by physical properties of the nonlipid ingredients (size, shape, and surface chemistry of sugar, dairy solids, and cocoa solids). Lipid and ethanol migration from the filling into the chocolate shell is a key factor affecting the shelf-life of composite products (Subramaniam, 2000). Lipids migration is typically observed when the chocolate shell or coating is in direct contact with lipid-rich components like nuts, biscuits, or cream fillings.While lipid migration may result in bloom, the shelf-life is often limited by textural changes, especially softening of the chocolate shell and hardening of the filling (Ziegler, 2009). Ethanol migration may negatively impact chocolate shell stability since ethanol

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

“…The smaller particle size (4.06 μm) of WSPI in comparison with that of SMP (24 μm) also substantiates our observation. A similar trend was observed in milk-filled chocolate bars stored for 26 weeks . The hardness of chocolate remained almost the same after 180 days of production except for WSPC-5 and control.…”

“…A similar trend was observed in milk-filled chocolate bars stored for 26 weeks. 32 The hardness of chocolate remained almost the same after 180 days of production except for WSPC-5 and control.…”

“…Each chocolate samples (control, WSPC-1, WSPC-2, WSPC-3, WSPC-4, and WSPC-5) were sealed in parchment paper and transferred to a sterile airtight container and stored at 4 ± 2 °C for 6 months for further analysis. 32 2.8. Physical Properties of WSPC.…”

Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables

“…Several studies have reported the importance of tempering, temperature control, and storage to chocolate hardness parameter. The increase in bar hardness has been evaluated during storage and positively accepted by the panelists through sensory evaluation [22]. In addition, the storage or maturation process improves the chocolate crystal formation to be more stable [23].…”

Інноваційні Науково-Практичні Аспекти Поліпшення Якості Та Виявлення Фальсифікації Шоколадної Продукції

“…Досліджено вплив температури зберігання (6, 12, 20, 30 ºС) та періоду (2, 6, 10, 18, 26 тижнів) на текстуру, колір і сенсорні характеристики плиток шоколаду. Встановлено, що температури 6 і 12 ºС були найбільш придатними для зберігання виробів [4].…”