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Article
Author(s)
Jacqueline Rodríguez-Rodríguez and Esther Albarrán-Rodríguez
Full-Text PDF XML 912 Views
DOI:10.17265/2159-5828/2019.06.004
Affiliation(s)
Department of Public Health, University Center of Biological and Agricultural Sciences, University of Guadalajara, Camino Ing. Ramón Padilla Sánchez No. 2100, Ejido de Nextipac, Zapopan 45110, Jalisco, México
ABSTRACT
Objective: Develop and evaluate bitter chocolate bonbons filled with
granulated flour/almond cream, cinnamon powder and decaffeinated coffee
essence. Methodology: Two formulations of bitter chocolate bonbons (73% cocoa)
stuffed with granulated flour (F1) almond cream (F2), cinnamon powder, and
coffee essence were made; no sweeteners. Physicochemical analyses of protein,
fat, ash, dry matter, moisture and pH were performed. The nutritional content
was estimated according to the regulations. In addition, an evaluation of
subjective sensory acceptance was performed with 5-point hedonic scale, with
100 untrained judges who rated the attributes of
aroma, texture, taste and color, a descriptive and inferential statistical
analysis of the sum of ranges Mann-Whitney (Sigma Stat 4.0). Results: A bonbon
with a characteristic chocolate color was obtained as a final product, with a
firm texture. The interior obtained a soft beige color with creamy texture and
almond pieces. The aroma was chocolate and coffee. The bonbon was characterized
by the fat content (67 g) and protein
content (21.9 g). Sensory
evaluation favored F2 with 89% acceptance, the range of values found for the
different attributes of the two formulations was 4 to 4.4, and there was no
statistical difference (p > 0.05).
Conclusions: We obtained a bitter chocolate bonbon (73% cocoa) without
sweetener, it was characterized nutritionally, and both formulations obtained
an important acceptance.
KEYWORDS
Chocolate bonbon, almond, functionality, acceptance evaluation.
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