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Chocolate is a luxury food that evokes a range of stimuli which activate pleasure during its consumption. It is not only popular among children, but also consumed by youth and old age people. Considering the popularity of chocolates, the present project was taken up to study the shelf life of guava milk chocolate at different temperature. For shelf life study, chocolate samples were wrapped in aluminum foil and stored at three different temperatures (2, 10 and 25°C) for 56 days. Stability of chocolate was studied based on sensory parameters, hardness; chemical parameter, and microbial quality. During storage sensory scores of color and appearance, body and texture, flavor and overall acceptability of guava milk chocolate decreased. Hardness of chocolate increased from 3817g to 4577g, 3590g and 2898g at 2°C, 10°C and 25°C respectively. FFA of guava milk chocolate increased during storage. Total plate count (TPC) and yeast-mold count also increased during storage of 56 days. It was concluded that Chocolate stored at low temperature (2°C) was found to be best when compared with other chocolates stored at 10°C and 25°C.
Keywords: Guava milk chocolate, Shelf life, Temperature, Sensory score, Hardness.