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Related Experiment Video

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A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients
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Impact of storage on dark chocolate: texture and polymorphic changes.

Lia M Nightingale1, Soo-Yeun Lee, Nicki J Engeseth

  • 1Div. of Life Sciences, Palmer College of Chiropractic, Davenport, IA 52803, USA.

Journal of Food Science
|May 4, 2011
PubMed
Summary

Improper chocolate storage, especially with temperature changes, causes fat bloom, altering texture and flavor. This study quantifies these changes using sensory and instrumental analysis for the confectionery industry.

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Published on: March 4, 2017

Area of Science:

  • Food Science
  • Materials Science

Background:

  • Fat bloom is a primary cause of quality loss in the chocolate industry.
  • Inadequate storage conditions, particularly temperature fluctuations, can induce fat bloom.
  • The impact of storage on chocolate's sensory and textural attributes requires further investigation.

Purpose of the Study:

  • To determine the impact of storage conditions on dark chocolate quality.
  • To analyze changes in texture and flavor using sensory and instrumental methods.
  • To provide practical data for the confectionery industry.

Main Methods:

  • Dark chocolate stored under various conditions for up to 8 weeks.
  • Sensory analysis by a descriptive panel for texture and flavor.
  • Instrumental analysis including texture, color, lipid polymorphism (X-ray diffraction, DSC), triglyceride concentration (GC), and surface properties (AFM).

Main Results:

  • Storage at high temperatures, with or without fluctuations, induced phase transitions (V to VI) in chocolate triglycerides.
  • Stored chocolates exhibited increased hardness, fracturability, tooth packing, and melt time.
  • Sensory changes included reduced sweetness and cream flavor, with rougher, heterogeneous surfaces observed instrumentally.

Conclusions:

  • Storage conditions significantly impact dark chocolate's physical and sensory properties.
  • High-temperature storage leads to visual and textural degradation due to fat bloom.
  • This research offers valuable, published data for confectionery industry quality control.