Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).
Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [GB]) and sucrose replacement. The descriptive sensory profile was determined by quantitative descriptive analysis (QDA) with trained assessors (n = 12), and the acceptance test was performed with 120 consumers. The correlation of descriptive and hedonic data was determined by partial least squares (PLS). The results of QDA indicated that GB reduces the perception of most aroma and flavor attributes, and enhances the bitter taste, bitter aftertaste, astringency, and most of the texture attributes. The consumers' acceptance of the chocolates was positive for all sensory characteristics, with acceptance scores above 6 on a 9-point scale. According to the PLS regression analysis, the descriptors cream color and cocoa butter flavor contributed positively to the acceptance of functional white chocolates. Therefore, prebiotic white chocolate with or without the addition of GB is innovative and can attract consumers, due to its functional properties, being a promising alternative for the food industry.
Faculty of Food Engineering (FEA), Univ. of Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil.
Janaína Madruga
JM
Morais Ferreira
Faculty of Food Engineering (FEA), Univ. of Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil.
Bruna Marcacini
BM
Azevedo
Food Technology Inst. (ITAL), Avenida Brazil, 2880, 13070-178, Campinas, SP, Brazil.
Valdecir
V
Luccas
Faculty of Food Engineering (FEA), Univ. of Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil.
Helena Maria André
HM
Bolini
D000975:Antioxidants; D002099:Cacao; D002182:Candy / Q000032:analysis; D000069956:Chocolate / Q000032:analysis*; D003116:Color; D003258:Consumer Behavior; D003611:Dairy Products; D004041:Dietary Fats; D005511:Food Handling / Q000379:methods; D005638:Fruit; D055951:Functional Food; D006801:Humans; D016018:Least-Squares Analysis; D032305:Lycium; D009812:Odorants; D056692:Prebiotics; D013395:Sucrose; D013549:Sweetening Agents; D013649:Taste
D000975:Antioxidants; D004041:Dietary Fats; D056692:Prebiotics; D013549:Sweetening Agents; C052387:cocoa butter; D013395:Sucrose
chocolate; goji berry; prebiotics; sensory analysis