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

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

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”.

Keywords:
Spray dried fruit; Cocoa; Consumer; Trained panel; Acceptance; Indulgence food

Highlights

Mango addition did not impact appearance and texture characteristics

Consumers noticed no difference in appearance

Descriptive terms that negatively influenced the acceptance of chocolate bars were: “acidic taste”, “brown sugar flavor” and “astringency”