Resumen de Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)

Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Valdecir Luccas, Helena María André Bolini

• Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers’ acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [GB]) and sucrose replacement. The descriptive sensory profile was determined by quantitative descriptive analysis (QDA) with trained assessors (n= 12), and the acceptance test was performed with 120 consumers. The correlation of descriptive and hedonic data was determined by partial least squares (PLS). The results of QDA indicated that GB reduces the perception of most aroma and flavor attributes, and enhances the bitter taste, bitter aftertaste, astringency, and most of the texture attributes. The consumers’ acceptance of the chocolates was positive for all sensory characteristics, with acceptance scores above 6 on a 9‐point scale. According to the PLS regression analysis, the descriptors cream color and cocoa butter flavor contributed positively to the acceptance of functional white chocolates. Therefore, prebiotic white chocolate with or without the addition of GB is innovative and can attract consumers, due to its functional properties, being a promising alternative for the food industry. Development of white chocolate with functional properties (prebiotic and with the addition of an antioxidant source––goji berry) was well accepted by the consumers to meet the emerging demands for healthier food. The results of this research can contribute to food industry in developing healthier chocolates.