Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate

The effects of 18 and 30 degreesC storage temperatures on texture, polymorphic structure, bloom formation and sensory attributes of dark chocolate, stored for 8 weeks were studied. Results showed that storage at 18 degreesC for 8 weeks, significantly retarded changes in filled chocolates; the chocolates were free from bloom during the storage period. In contrast, at 30 degreesC there was an increase in the rate of fat migration and rate of change of C36 and C50, and also a decrease in texture and the polymorph structure in the coating changed to beta and beta' polymorphs. However, the chocolates bloomed in the third week of storage (2 cycles). Sensory evaluation indicated that, storage at 18 degreesC is better than 30 degreesC, and desiccated coconut gives a pleasant flavour to the chocolate. (C) 2001 Elsevier Science Ltd. All rights reserved.