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% coco...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.展开更多
文摘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.
