Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection
The purpose of this study was to analyse the shelf life of a chocolate-enrobed confection fortified with apricot using Response Surface Methodology (RSM) and Central Composite Design (CCD). The impact of storage temperature—ambient (15–35 °C) and refrigerated (4–10 °C)—and storage period (up to 180...
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
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| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_03011.pdf |
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| author | Singh Pushpak Kumar Khedkar Renu Deepak Chandra Suresh Taliwal Chhavi |
| author_facet | Singh Pushpak Kumar Khedkar Renu Deepak Chandra Suresh Taliwal Chhavi |
| author_sort | Singh Pushpak Kumar |
| collection | DOAJ |
| description | The purpose of this study was to analyse the shelf life of a chocolate-enrobed confection fortified with apricot using Response Surface Methodology (RSM) and Central Composite Design (CCD). The impact of storage temperature—ambient (15–35 °C) and refrigerated (4–10 °C)—and storage period (up to 180 days) on the moisture content, appearance, peroxide value, and sensory characteristics of the developed confection was investigated. Additionally, the effects of these storage conditions on microbial parameters, specifically Aerobic Colony Count (ACC) and Yeast & Mold Count (YMC), were evaluated. Results indicated that the product did not significantly deteriorate under either ambient or refrigerated storage. However, refrigerated storage provided greater stability, with minimal deviations observed in moisture content, peroxide value, appearance, and sensory properties throughout the study period. Sensory quality under ambient conditions began to decline slightly after 120 days, primarily due to an off-note in taste linked to a marginal increase in peroxide value, thereby reducing overall acceptability. Microbiological analysis revealed no detectable ACC and YMC up to 120 days. After 180 days, counts remained below 10 cfu/g of sample. Moisture sorption studies, conducted at controlled relative humidity levels of 20%, 40%, 50%, 70%, 80%, and 90%, demonstrated that the confection was most stable at 40% RH, while higher humidity levels (70–90%) negatively affected product stability. In conclusion, the study highlights the significant influence of storage conditions on the quality and shelf life of apricot-fortified confections, with refrigerated storage (4–10 °C) and 40% relative humidity being optimal for maintaining product stability and sensory acceptability. |
| format | Article |
| id | doaj-art-52aa63fe87704ffda85baeab0b1b37c1 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-52aa63fe87704ffda85baeab0b1b37c12025-08-20T03:47:03ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011780301110.1051/bioconf/202517803011bioconf_amifost2025_03011Shelf Life & Stability Studies on Chocolate Enrobed Apricot ConfectionSingh Pushpak Kumar0Khedkar Renu Deepak1Chandra Suresh2Taliwal Chhavi3Amity Institute of Food Technology, Amity UniversityAmity Institute of Food Technology, Amity UniversityDept. of Agriculture Engineering, SVBP University of Agriculture & TechnologyMYAS, ICMR-National Institute of NutritionThe purpose of this study was to analyse the shelf life of a chocolate-enrobed confection fortified with apricot using Response Surface Methodology (RSM) and Central Composite Design (CCD). The impact of storage temperature—ambient (15–35 °C) and refrigerated (4–10 °C)—and storage period (up to 180 days) on the moisture content, appearance, peroxide value, and sensory characteristics of the developed confection was investigated. Additionally, the effects of these storage conditions on microbial parameters, specifically Aerobic Colony Count (ACC) and Yeast & Mold Count (YMC), were evaluated. Results indicated that the product did not significantly deteriorate under either ambient or refrigerated storage. However, refrigerated storage provided greater stability, with minimal deviations observed in moisture content, peroxide value, appearance, and sensory properties throughout the study period. Sensory quality under ambient conditions began to decline slightly after 120 days, primarily due to an off-note in taste linked to a marginal increase in peroxide value, thereby reducing overall acceptability. Microbiological analysis revealed no detectable ACC and YMC up to 120 days. After 180 days, counts remained below 10 cfu/g of sample. Moisture sorption studies, conducted at controlled relative humidity levels of 20%, 40%, 50%, 70%, 80%, and 90%, demonstrated that the confection was most stable at 40% RH, while higher humidity levels (70–90%) negatively affected product stability. In conclusion, the study highlights the significant influence of storage conditions on the quality and shelf life of apricot-fortified confections, with refrigerated storage (4–10 °C) and 40% relative humidity being optimal for maintaining product stability and sensory acceptability.https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_03011.pdfapricot-enrobed chocolate confectionsmoisture isothermshelf-stability studiesmicrobiological analysis |
| spellingShingle | Singh Pushpak Kumar Khedkar Renu Deepak Chandra Suresh Taliwal Chhavi Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection BIO Web of Conferences apricot-enrobed chocolate confections moisture isotherm shelf-stability studies microbiological analysis |
| title | Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection |
| title_full | Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection |
| title_fullStr | Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection |
| title_full_unstemmed | Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection |
| title_short | Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection |
| title_sort | shelf life stability studies on chocolate enrobed apricot confection |
| topic | apricot-enrobed chocolate confections moisture isotherm shelf-stability studies microbiological analysis |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_03011.pdf |
| work_keys_str_mv | AT singhpushpakkumar shelflifestabilitystudiesonchocolateenrobedapricotconfection AT khedkarrenudeepak shelflifestabilitystudiesonchocolateenrobedapricotconfection AT chandrasuresh shelflifestabilitystudiesonchocolateenrobedapricotconfection AT taliwalchhavi shelflifestabilitystudiesonchocolateenrobedapricotconfection |