Effect of storage temperature on quality characteristics of iron fortified milkchocolate

Abstract

This study aimed to evaluate the storage stability of iron fortified milk chocolate at two different temperatures viz., ambient (25±2°C) and refrigeration (4±1°C). The developed product was packed in aluminium foil (0.2 mm thick) and change in quality attributes in terms of sensory, physico-chemical, instrumental textural and microbiological investigation were performed at an interval of 7 days. The keeping quality decreased with the progress of storage at both temperatures, however, the product stored at ambient temperature became unacceptable after 21 days of storage. An increase in HMF, TBA, peroxide, aw, FFA, hardness, cohesiveness, gumminess, SPC and YM was observed in both the samples, whereas, the changes were more pronounced at ambient temperature. Henceforth, samples stored at refrigeration temperature were acceptable till 91 days of storage and exhibited significantly (p<0.05) higher sensory scores from day 7. The study indicated that iron fortified chocolates could be successfully stored for longer period at refrigeration temperature and is a potential substitute for conventional chocolate.