Manga desidratada (<i>Mangifera indica</i> L.) aplicada no desenvolvimento de chocolate ao leite para fins de redução de sacarose: Um caso inovador e de sucesso pela perspectiva sensorial

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

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 26 • 2023 • https://doi.org/10.1590/1981-6723.14122 copiar

Manga desidratada (Mangifera indica L.) aplicada no desenvolvimento de chocolate ao leite para fins de redução de sacarose: Um caso inovador e de sucesso pela perspectiva sensorial

Autoria SCIMAGO INSTITUTIONS RANKINGS

Resumo

O presente estudo teve como objetivo avaliar o perfil sensorial de chocolates ao leite, com a substituição parcial da sacarose por manga desidratada, e verificar a preferência do consumidor em relação a esse produto. A análise sensorial foi realizada usando Análise Descritiva Quantitativa (QDA®) com um painel treinado. Teste de Aceitação e Dominância Temporal de Sensações (TDS) foram realizados com os consumidores. A análise descritiva mostrou que a adição de manga não impactou características como “cor”, “brilho”, “homogeneidade”, “dureza”, “derretimento” e “aderência”. No Teste de Aceitação, as amostras não apresentaram diferença significativa no teste de diferença significativa de Tukey (p > 0,05) em relação à aparência. A correlação entre os dados descritivos e hedônicos mostrou que os termos descritivos que influenciaram negativamente a aceitação das barras de chocolate foram: “sabor ácido”, “sabor de açúcar mascavo” e “adstringência”.

Palavras-chave:
Fruta desidratada; Cacau; Consumidor; Painel treinado; Aceitação; Alimento indulgente

Ingredients (%)	Samples
Ingredients (%)	CM0	CM3	CM6	CM9	CM12	CM15
Sucrose	43.0	40.0	37.0	34.0	31.0	28.0
Cocoa butter	21.4	21.4	21.4	21.4	21.4	21.4
Cocoa liquor	14.0	14.0	14.0	14.0	14.0	14.0
Whole milk powder	12.0	12.0	12.0	12.0	12.0	12.0
Skim milk powder	9.0	9.0	9.0	9.0	9.0	9.0
Powdered mango	-	3.0	6.0	9.0	12.0	15.0
Soy lecithin	0.4	0.4	0.4	0.4	0.4	0.4
PGPR	0.2	0.2	0.2	0.2	0.2	0.2

	Attributes	Definitions	References
Appearance	Brown color (BROW)	Milk chocolate brown color	Minimum: Milk chocolate Talisman^® (Dum Dum, Capivari, SP, Brazil)
	Brown color (BROW)	Milk chocolate brown color	Maximum: Semisweet chocolate Garoto^® (Vila Velha, ES, Brazil)
	Brightness (BRIG)	Characteristic of the sample reflecting light on the surface	Minimum: Milk chocolate Talisman^®
	Brightness (BRIG)		Maximum: Milk candy Toffee^® (Arcor, Rio das Pedras, SP, Brazil)
	Homogeneity (HOMO)	Uniform, characteristic of what is composed of parts of the same nature	Minimum: Homemade “brown sugar”
	Homogeneity (HOMO)		Maximum: Milk chocolate Hershey’s^® extra creamy
Aroma	Sweet (SWEE)	Characteristic aroma of sweet products	Minimum: Semisweet chocolate Garoto^®
	Sweet (SWEE)	Characteristic aroma of sweet products	Maximum: Aerated chocolate Sufflair^® (Nestlé, Caçapava, SP, Brazil)
	Cocoa (COCO)	Characteristic aroma of cocoa that went through roasting process	Minimum: 10 g Olam^® brand (São Paulo, SP, Brazil) diluted in heated water for 1 min in the microwave. Proportion 1:60
	Cocoa (COCO)		Maximum: 11 g Olam^® brand cocoa liquor
	Milk (MILK)	Aroma associated with milk powder	Minimum: Powdered solution of the brand Piracanjuba® diluted in water in the ratio 1:200
	Milk (MILK)	Aroma associated with milk powder	Maximum: Powdered milk solution of the brand Piracanjuba® diluted in water in the proportion 1:10
	Cocoa butter (COBU)	Aroma associated with cocoa fat that has been separated by pressing	Minimum: 10 g of Olam® brand cocoa butter diluted in warm water for 1min30s in the microwave. 1:20 ratio.
	Cocoa butter (COBU)		Maximum: 10 g of Olam^® brand cocoa butter
	“Brown sugar”/ Fruity (BRSU)	Aroma associated with brown sugar + fruit that went through drying process	Minimum: Water
	“Brown sugar”/ Fruity (BRSU)		Maximum: Homemade “rapadura”
Flavor	Sweet (SWET)	Typical flavor of sucrose solution	Minimum: Semisweet chocolate 53% cocoa Arcor^®
	Sweet (SWET)	Typical flavor of sucrose solution	Maximum: White chocolate Laka^® (Lacta, Curitiba, PR, Brazil)
	Milk (MILT)	Characteristic taste of powdered milk	Minimum: Whole milk powder Piracanjuba^® diluted in water at a ratio of 2%
	Milk (MILT)	Characteristic taste of powdered milk	Maximum: Whole milk powder Piracanjuba^® diluted in water at a ratio of 10%
	Cocoa butter (COBF)	Flavor associated with cocoa fat that has been separated by pressing	Minimum: 10 g of Olam^® brand cocoa butter diluted in warm water for 1min30s in the microwave. 1:20 ratio.
	Cocoa butter (COBF)		Maximum: 10 g of Olam^® brand cocoa butter
	Brown sugar (BROS)	Typical flavor of brown sugar, “rapadura” in Brazil	Minimum: Milk chocolate Garoto^®
	Brown sugar (BROS)	Typical flavor of brown sugar, “rapadura” in Brazil	Maximum: Homemade “rapadura”
	Cocoa (COCF)	Bitter taste from cocoa liquor associated with bitter chocolate	Minimum: Milk chocolate Garoto^®
	Cocoa (COCF)		Maximum: Semisweet chocolate 60% cocoa Hershey’s^® (São Paulo, SP, Brazil)
	Bitter (BITT)	Primary taste produced by aqueous solutions of bitter substances	Minimum: Milk chocolate Garoto^®
	Bitter (BITT)		Maximum: Semisweet chocolate 60% cocoa Hershey’s^®
	Acid (ACID)	Taste associated with acetic acid, such as vinegar	Minimum: Nothing
	Acid (ACID)	Taste associated with acetic acid, such as vinegar	Maximum: Cocoa liquor Olam^®
	Astringent (ASTR)	Flavor associated with the tying sensation of the mouth	Minimum: White chocolate Laka^® (Lacta)
	Astringent (ASTR)	Flavor associated with the tying sensation of the mouth	Maximum: Semisweet chocolate 60% cocoa Hershey’s^®
Texture	Adhesiveness (ADHE)	Force required to remove material adhered to the palate during chewing process	Minimum: Semisweet chocolate 53% cocoa Arcor^® (Rio das Pedras, SP, Brazil)
	Adhesiveness (ADHE)		Maximum: Dadinho^® (São Paulo, SP, Brazil) peanut butter traditional
	Melting (MELT)	Sample capacity to melt being pressed between tongue and palate	Minimum: Semisweet chocolate 53% cocoa Arcor^®
	Melting (MELT)		Maximum: Milk chocolate Hershey’s^® extra creamy
	Hardness (HARD)	Force necessary to obtain a deformation between the molar teeth	Minimum: Milk chocolate Hershey’s^® extra creamy
	Hardness (HARD)		Maximum: Semisweet chocolate 53% cocoa Arcor^®

Samples	Appearance	Aroma	Flavor	Texture	Overall liking
CM0	7.46^a	7.32^a	7.66^a	7.07^a	7.52^a
CM3	7.45^a	6.49^b	6.49^b	6.85^ab	6.79^b
CM6	7.51^a	6.52^b	6.48^b	6.71^ab	6.69^bc
CM9	7.46^a	6.39^b	5.59^cd	6.46^b	6.05^ed
CM12	7.38^a	6.60^b	5.96^bc	6.54^b	6.28^cd
CM15	7.58^a	6.47^b	5.07^d	5.99^c	5.69^e
MSD	0.30	0.44	0.58	0.47	0.46
SD	0.07	0.34	0.89	0.37	0.64

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Marcella Benetti Ventura, Universidade de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Rua Monteiro Lobato, 80, CEP: 13083-862, Campinas/SP - Brasil, e-mail: ella_mv@hotmail.com