Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326105
Type: Artigo
Title: Sensory Profile And Consumer Acceptability Of Prebiotic White Chocolate With Sucrose Substitutes And The Addition Of Goji Berry (lycium Barbarum)
Author: Morais Ferreira
Janaina Madruga; Azevedo
Bruna Marcacini; Luccas
Valdecir; Andre Bolini
Helena Maria
Abstract: 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.
Subject: Chocolate
Goji Berry
Prebiotics
Sensory Analysis
Editor: Wiley-Blackwell
Hoboken
Rights: fechado
Identifier DOI: 10.1111/1750-3841.13632
Address: http://onlinelibrary-wiley-com.ez88.periodicos.capes.gov.br/doi/10.1111/1750-3841.13632/full
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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