首页|Stability of milk chocolate with hygroscopic fibers during storage
Stability of milk chocolate with hygroscopic fibers during storage
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NSTL
Elsevier
The addition of fibers to chocolates improves their nutritional profile by adding prebiotics and allows for a reduction in the sugar content. This study aimed to evaluate the influence of the packaging materials on the quality preservation of chocolates containing hygroscopic fibers. Thus, three types of chocolate bars were produced: standard, with inulin and with fructo-oligosaccharide (FOS). The products were stored at 20 +/- 1 degrees C/75 +/- 5%RH for 270 days in three types of packaging: biaxial oriented polypropylene (BOPP)/metallized (met) BOPP, BOPP/BOPP and Cellophane, and analyzed for moisture, water activity, particle diameter, morphology and sensory test. After 120 days, the chocolate with FOS in Cellophane presented a greater increase in moisture than the same product in the other packaging materials. However, in the sensory test the judges did not perceive this change since particle perception was low and all the chocolates obtained acceptance scores above 6 on a 9-point scale for color, flavor and global acceptance and high probability of buying. It was concluded that chocolates with fibers packed in BOPP/metBOPP and BOPP/BOPP preserved the milk chocolate at 20 degrees C/75%RH for 270 days, but the use of renewable source materials such as Cellulose could result in a shorter shelf life due to their higher water content.
NSTL
Elsevier
