Vishnupriya, S.Karthiayani, A.Baskaran, D.Murugan, B.Vijayarani, K.TANUVAS2022-03-082022-03-082021https://krishikosh.egranth.ac.in/handle/1/5810183194TNV_TPI_2021_10(12)_967-970The aim of the present work was to study the effects of storage period on the sensory analysis degradation of polyphenol and flavonoid of the dark chocolate. The chocolate was developed from the beans that are dried using two different drying methods vacuum drying and tray drying from the lab scale fermented cocoa beans. The developed chocolates were investigated for their sensory characteristics, shelf-life and microbial analysis. The TPC of VT and TT were at 42.24±0.107g/mg of GAE and 28.33±0.11 during 0th day by the end 150th day it was reduced to 32.44±0.151 g/mg of GAE and 21.77±0.057 g/mg of GAE for chocolate prepared from vacuum dried and tray dried cocoa bean.EnglishVeterinary ScienceLivestock Products TechnologyArticle