Effect of Gelatin and Corn Starch on Hheat Resistance and Sensory Properties of Milk Chocolate

The development and production of heat resistant chocolate (HRC) would allow this pleasant treat to be enjoyed in summer-time and tropical climates. The objective of the present study was to increase the melting point of chocolate at elevated temperatures.
For this purpose, 0, 2, 4, 6, 8, 10 % of gelatin and corn starch were added to formulation of milk chocolate. Produced chocolates were compared with the control sample in terms of melting point profile and sensory properties (colour, odor, taste, texture, melting properties, mouth-feel and overall acceptability).
Results showed that the highest temperatures of melting of chocolate containing 10% gelatin and corn starch were 38.5 and 35.9 °C respectively. This concentration increased the temperature of melting point (27.2 °C) compared with control chocolate (P≤0.05). Also the sample with 10% gelatin had highest enthalpy (35.34 J/gr). However no significant difference was observed in the organoleptic properties of treated chocolate samples (P≤0.05).
The overall results showed that according to the non-significant effect of these two materials on the sensory properties and increasing the melting point, it can be used in manufacturing heat resistant chocolate in tropical climates.