Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

Abstract

The effect of four storage temperature modes (6, 12, 20 and 30 °C) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology and composition of chocolate products. The experiment was performed on filled milk chocolate product called Orion Pistachio made in four versions such as a standard containing cocoa mass of 35 % referred to retempered variant (RS) and not treated by retempering (NS variant) and with higher proportion of cocoa mass (45 %) stated as retempered variant (R45) and not treated by retempering (N45 variant). Retempering means the exposure of products for 24 hours at 24 °C immediately after the production and packaging. The results show that the technology of retempering can effectively increase the resistance of chocolate products to the fat bloom as reflected in the improved colour stability. Sensory most acceptable products were stored at 6 and 12 °C throughout the experiment.

Keywords

• chocolate
• retempering
• storage temperature
• sensory analysis
• colour