Table 5. Organoleptics characteristics and physical stability tests of F III kept at 40°C/75% RH.
| Evaluation | Weeks of storage | ||||||
|---|---|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | 8 | 95% CI | p | |
| Organoleptic characteristics | |||||||
| Color | Dark chocolate | Dark chocolate | Dark chocolate | Dark chocolate | Dark chocolate | ||
| Aroma | Typical aromatic | Typical aromatic | Typical aromatic | Typical aromatic | Typical aromatic | ||
| Taste | Bitter | Bitter | Bitter | Bitter | Bitter | ||
| Shape | Condensed | Condensed | Liquid | Liquid | Liquid | ||
| Homogeneity | Homogeneous | Homogeneous | Homogeneous | Homogeneous | Homogeneous | ||
| pH | 5.50 ± 0.03 | 5.52 ± 0.02 | 5.50 ± 0.03 | 5.45 ± 0.02 | 4.49 ± 0.01 | ||
| Spreadability (cm) | 5.53 a ± 0.09 | 5.72 a ± 0.08 | 6.21 b ± 0.18 | 6.73 c ± 0.15 | 6.79 c ± 0.09 | −1.37, −7.36 d | 0.000 |
| Viscosity (m.Pas) | 202.24 e ± 1.12 | 184.52 e ± 4.67 | 181.03 e ± 0.98 | 161.96 e ± 2.73 | 155.82 e ± 0.45 | −4.54, 35.42 d | 0.129 |
Data are expressed as the mean ± SD, 95% CI, p < 0.05, One-Way ANOVA/Tukey Post Hoc test. Results are representative of three independent experiments.
a
Significantly different from the week 4, 6, and 8;
b
Significantly different from the week 0, 2, 6, and 8;
c
Significantly different from the week 0, 2, and 4;
d
95% CI week 0 vs week 8,
e
No significant differences of viscosity among weeks of storage time ( p > 0.05).