Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2023-01-01 DOI:10.1590/1981-6723.14122

Marcella Benetti Ventura, Cecilia Teresa Muniz Pereira, Valdecir Luccas, Helena Maria Andre Bolini

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Abstract

Abstract The present study aimed to evaluate the sensory profile of milk chocolates, with partial substitution of sucrose for dehydrated mango, and to verify consumer liking regarding this product. Sensory analysis was performed using Quantitative Descriptive Analysis (QDA®) with a trained panel. Acceptance test and Temporal Dominance of Sensations (TDS) were performed with consumers. Descriptive analysis showed that the addition of mango did not impact characteristics such as “color”, “brightness”, “homogeneity”, “hardness”, “melting”, and “adhesiveness”. In Acceptance test, samples did not show a significant difference in Tukey's honestly significant difference test (Tukey HSD) (p > 0.05) concerning to appearance. Correlation between descriptive and hedonic data showed that descriptive terms that negatively influenced the acceptance of chocolate bars were: “acid taste”, “brown sugar flavor” and “astringency”.

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脱水芒果(Mangifera indica L.)在牛奶巧克力开发中用于减少蔗糖的目的:一个由感官角度驱动的创新和成功案例

本研究旨在评估牛奶巧克力的感官特征，用部分蔗糖代替脱水芒果，并验证消费者对该产品的喜爱程度。感官分析使用定量描述性分析(QDA®)与训练有素的小组进行。对消费者进行了接受性测试和感觉的时间优势(TDS)。描述性分析表明，芒果的加入对“颜色”、“亮度”、“均匀性”、“硬度”、“熔化性”和“粘附性”等特性没有影响。在验收测试中，样品在Tukey的诚实显著性差异测试(Tukey HSD)中不存在显著性差异(p >0.05)与外表有关。描述性和享乐性数据之间的相关性表明，对巧克力棒接受度产生负面影响的描述性术语是:“酸味”、“红糖味”和“涩味”。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.

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