Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

Abstract

The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and stored at 20 °C for 12 months. Unprocessed batches were stored at 4 °C and at −12 °C. Moisture, water activity (aw), pH, colour, G′1Hz and indigenous microflora were measured at 2, 4, 6, 8, 10 and 12 months of storage. Results showed that 600 MPa/20 min processing was the most effective controlling mesophilic group, presenting 3.8 log cfu/g after 12 months of storage, and inactivating moulds and yeasts after HPP treatment. Colour was affected by storage, including a reduction in the L* parameter in all conditions to final values between 37.8 and 39.3, while the a* parameter increased during storage time at −12 °C and 4 °C to final values of around 12, and parameter b* decreased at storage temperature 20 °C to 5.3. Storage time affected the rheological behaviour of HPP-treated samples, increasing G′1Hz from the 2nd to 12th month of storage time to the final values between 1603 kPa and 2139 kPa. Moisture, aw and pH were not affected by HPP treatment nor storage time.

Nutritional, Safety and Sensory Evaluation of Innovative Siwi Date Snacks with Flavors and Fillings

“…The outcome of this process is a brown filling mix characterized by the combined richness of cocoa butter and peanut butter, complemented by the texture and flavour contributions from the ground plain biscuits and other added ingredients. This versatile filling mix can enhance the sensory experience of the date products (Figure 9) (24) . in the melted chocolate to ensure an even coating.…”

“…After the chocolate hardened, the flavoured coating stuffed with whole dates was ready for presentation and consumption. This comprehensive process resulted in delicious and visually appealing date products, where each date was stuffed with a flavourful mixture and coated with a layer of chocolate for added richness and texture (Figure 10) (24) .…”

Development of a Functional Dark Chocolate with Baobab Pulp

“…Nowadays, chocolate is a widely distributed food in its pure form, or used in the production of a spectrum of other foods, with great consumer acceptance [ 8 ]. Some available chocolate references include freeze-dried fruit, dried nuts, seeds, olive oil [ 9 ] and sugar substitutes; however, there is still a limited offer on functional dark chocolate, particularly concerning higher polyphenolic content and antioxidant activity [ 10 ].…”