Dados do Trabalho

Título

RATE-ALL-THAT-APPLY-RAT FOR THE EVALUATION OF CHOCOLATE BASED ON DIFFERENT PROPORTIONS OF WHITE COCOA

Introdução

The white cocoa variety, which is a special variety of cocoa, has been conserved in Peru, which is a center of origin and domestication of cocoa. In order to develop products for its valorization, validating these and other characteristics related to flavor, we took into account the use of new modern methods used by consumers. In this case, the rate-all-that-apply (RATA) methodology, which is applied to describe a product and characterize it sensorially. It consists of asking consumers to indicate whether the listed terms are identified, coupling each question to intensity scales.

Material e Métodos

Under this approach, four formulations were formulated (F1, F2, F3 y F4), varying the proportions of white cocoa and Trinidadian cocoa, evaluating the physicochemical (Aw, pH, humidity) and mechanical (instrumental texture) characteristics, a RATA sensory vocabulary was developed and a sensory card was elaborated together with a hedonic scale, and with this the acceptability was measured together with the intensity of the sensory attributes perceived by consumers.

Resultados e Discussão

The results revealed that there were no significant differences in both water activity (~0.4) and moisture (1.8%). In the case of pH, F4 was higher, followed by F3, showing significant differences. Similarly, F4 also exhibited maximum firmness and tenacity (instrumental texture). These differences may be due to a higher content of non-fat cocoa solids in the chocolate, which can also be related to the content of polyphenols and alkaloids. F4 achieved higher acceptability among consumers, which was associated with the attributes "sweet flavor," "fatty," "acid flavor," "cocoa characteristic," and "shiny." These attributes could then be associated with better acceptability by consumers, including the acid aroma, which can be linked to the fruity aroma that describes the white cocoa aroma. On the other hand, from the PCA biplot, the discrimination of the chocolates is evident (>80% variability).

Conclusão

Therefore, a higher proportion of white cocoa could be related to higher sensory acceptance because this type of cocoa provides specific sensory characteristics that are appreciated by consumers. The synergy developed when formulated with Trinitario cocoa should also be highlighted.