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, polymorp hic structure, bloom formation and sensory attributes of dark chocolate, st ored for 8 weeks were studied. Results showed that storage at 18 degreesC f or 8 weeks, significantly retarded changes in filled chocolates; the chocol ates were free from bloom during the storage period. In contrast, at 30 deg reesC 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 chocolat es bloomed in the third week of storage (2 cycles). Sensory evaluation indi cated that, storage at 18 degreesC is better than 30 degreesC, and desiccat ed coconut gives a pleasant flavour to the chocolate. (C) 2001 Elsevier Sci ence Ltd. All rights reserved.