Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection

¹ Amity Institute of Food Technology, Amity University, Noida, U.P, India, 201313
² Dept. of Agriculture Engineering, SVBP University of Agriculture & Technology, Meerut, U.P, 250110
³ MYAS, ICMR-National Institute of Nutrition, Hyderabad, Telangana, India, 500 00

^* Corresponding author: pushpakkumarsingh@gmail.com; rdkhedkar@amity.edu

Abstract

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.