Naslov
Sensory attributes of sweet spreads with cocoa shell

Autori
Flanjak, Ivana ; Barišić, Veronika ; Jozinović, Antun ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Borislav ; Tot, Ana ; Ačkar, Đurđica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
3rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCTS Book of Abstracts / Šubarić, Drago ; Jokić, Stela ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022, 24-25

ISBN
978-953-7005-86-3

Skup
3. međunarodni znanstveno-stručni skup: Food industry by-products

Mjesto i datum
Osijek, Hrvatska, 29.08.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Recenziran

Ključne riječi
sweet spread ; cocoa shell ; sensory attributes

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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