engleski

Sensory attributes of sweet spreads with cocoa shell

Sweet spreads are characterized by high sugar and fat content, high sensory acceptability among all generations, but also low nutritional value. In order to increase the nutritional value/reduce the caloric value, sweet spreads are enriched with various additives and/or replacements for specific ingredients. Cocoa shell is a by-product of the food industry which, due to its favorable nutritional composition (fiber, polyphenols), is increasingly used in the production of functional products. In the development of a new product, sensory characterization is one of the key indicators of quality and possible success in the market. In this study, the sensory properties of sweet spreads with the addition of different share of cocoa shell in combination with sugar substitutes (xylitol and stevia) and various fats and emulsifiers against a control sample (sweet spread without cocoa shell) were examined. Sensory attributes (form, color, surface, consistency, chewing, odor and taste) of the sweet spreads were evaluated by a panel of 5 assessors using the scoring method. Although all enriched sweet spreads were rated lower than the control, samples with a higher cocoa shell content were rated better than product with the lowest added cocoa shell content, which had the lowest total weighted score. Overall, all enriched sweet spreads are acceptable because the average points of individual sensory properties as well as all total weighted scores are more than the minimum acceptable values. Future researches are needed to evaluate new combinations of cocoa shell and other additives/replacements to improve the sensory attributes of cocoa shell sweet spreads.

sweet spread ; cocoa shell ; sensory attributes

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