Kinetics of microbial and biochemical change of chocolate during storage
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: chocolate storage
In India the consumption of chocolate ranks first among common confectionery food items. The taste of chocolate is partially determined by the chemistry of the product; typical formulations of ingredients used manufacturing of chocolate. Taste depends on the release of flavor compounds to the mouth and nose, while perceived texture is a function of the way in which the material melts and breaks up in the mouth. The present investigation has been carried out on chocolate supplied by M/S Dukes India Limited. The objective of study was: to study the effect of temperature, relative humidity and packaging material on microbial, biochemical and organoleptic changes on chocolate during storage period.The temperature varied from 25˚C to 40˚C with an increment of 5˚C and three levels of relative humidity were (30%, 55% and 75%) selected on the basis of previous work done by research workers. The heat sealed packed, butter paper packed and unpacked chocolate were stored in desiccators having salt solution for maintain relative humidity.
The microbial growth were recorded using colony count method where as biochemical change determine by AOCC. The organoleptic quality was performed by sensory panelist. Results were concluded that temperature fluctuation had more influence on texture precipitation and have a serious fat bloom on chocolate without packed followed by butter paper and heat sealed. The higher relative humidity and low temperature showed an increasing growth of microorganism on unpacked chocolate and also ensures sugar bloom. The temperature fluctuation and high relative humidity have a large impact on chocolate texture.
Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
