Vol. 11, Issue 6 (2022)

Author(s):
Nidhi Gupta, Usha Ravindra and Chandrakala Hanagi

Abstract:
Chocolate storage is critical to final product quality. Inadequate storage, especially temperature may lead to rearrangement of triglycerides which may affect sensory attributes. Hence the aim of the study was to evaluate the impact of storage duration and temperature on sensory characteristics of Moringa Chocolate. Developed chocolates were stored at two temperatures i.e. room temperature (25±3 °C) and low temperature (10±1 °C). The results revealed that Moringa chocolate was liked very much by panellists throughout the storage period of one year. Moringa chocolate stored at low temperature scored significantly higher sensory scores than control chocolate stored at room temperature with respect to all sensory parameters. Irrespective of storage temperature, there was a declining trend was observed from 0 days to 360 days of storage (p<0.05). However, there were no significant differences found between the chocolate’s properties. From the storage study we conclude that, there was no major perceivable defects observed in Moringa chocolate up to 360 days of storage at room temperature and low temperature. Moringa chocolate gave a better nutritional confectionary option compared to the control chocolate which can provide an alternative use of Moringa and encourage its utilization.