Physical analysis and sensory properties of okra pectin chocolate during storage

Background: The quality of chocolate during storage influences its consumer acceptability. In this study, quality grading of chocolate formulated with okra pectin was evaluated for its sensory characteristics (texture, appearance, aroma, flavour, mouthfeel and aftertaste) simultaneously with instrumental texture and colour analysis to assess changes during storage at ambient conditions. A quality grading scale was developed by a quality grading panel to evaluate the sensory qualities of the chocolates on a monthly basis over a four-month storage period. The quality properties of the stored chocolates were described and quantified based on consensus agreement by the trained quality panel. Spearman's correlation test was used to analyse the relationship between the sensory and instrumental data. Results: Overall, the formulated chocolate and the control samples experienced changes in the sensory and instrumental parameters during storage. The most remarkable changes for the formulated chocolates were observed for appearance. The formulated samples were described as slightly bloomed or moderately bloomed after the first month of storage and persisted throughout the storage period by scoring either a 5 or a 6. F17 (control) was the hardest sample after fourth month, recording 18642.20 ± 4215.95. Conclusion: The present findings show the sensory and texture profile of okra pectin chocolate during storage and can be exploited by the confectionery industry.