Chocolates with dried fruit and spices: development and physical and sensory characterization
DOI:
https://doi.org/10.29352/mill0221e.43889Keywords:
Keywords: chocolate; apple; cinnamon; mint;sensorial analysis; colour; texture; rheologyAbstract
Introduction: Chocolate is a highly convenient snack and is a product that is highly appreciated by all segments of the population. Research in recent years has shown that chocolate, especially dark, can be beneficial to health and that fortification can add some health benefits to chocolate.
Objective: The aim was to create formulations for chocolates enriched with fruit and spices that would be attractive to the consumer.
Methods: Various combinations of ingredients were tested, and the products obtained from each experiment were analysed. After optimisation of the formulations, the best recipes were used to produce chocolates that were evaluated by an untrained sensory panel, simulating the general consumer. Descriptive tests and preference tests were performed, and purchase intentions were assessed. Also,the best recipes were characterized relatively to some physical properties, namely colour, texture and rheology, for being highly influential in the accpance of the product.
Results: Results showed two optimal formulations: Milk Chocolate with Green Apple & Cinnamon, and Dark Chocolate with Green Apple & Mint. The dark chocolate sample presented a darker colour (2.842.83, 7.540.12 and 4.780.88, respectively for L*, a* and b*), was harder
(72.0419.42 N) and with lower stickiness (-1.620.67 N) and adhesiveness (-20.695.22 N.s). Rheology measurements showed that the darker chocolate sample had a higher variation of viscosity (25–88 mN.s/m2) when heated at temperatures between 50 and 95 °C. Sensory profile
analysis showed that the milk chocolate had better global appreciation, and scored higher for visual appearance, crunchiness, and sweetness. Conversely, the dark chocolate was more uniform, harder, darker, with a more intense chocolate aroma and higher acidity. Although the milk
chocolate was preferred by 75 % of the judges, they expressed positive purchasing intentions towards both types of chocolate.
Conclusion: This study allowed obtaining two formulations that have the potential to be successfully commercialised on the market
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