Development of dietetic cocolate bar based on maltitol

Abstract

The objective of this research was developing bars of diet milk chocolate, replacing totally sucrose with sweetener and, thus, evaluate the product's flavor and the perception of residual flavor at the end of its ingestion. The work was developed in a small-scale chocolate factory, using specific equipment and suitable raw materials to manufacture the chocolate. A batch of traditional milk chocolate containing sucrose was made, for comparison purposes at the end of the participants' sensory analysis and, after this batch, dietary chocolate was manufacturing with a specific formulation developed in the laboratory. Both products were molded
and packaged equally, and then, a sensory analysis of preference was made, with blind test, inviting fifty volunteers for this purpose, and using the model of a 9-point hedonic scale for evaluation in question. The sensory analysis results showed 94% acceptance of the diet product. Furthermore, it was observed that 30% of the volunteers preferred the diet sample rather than the traditional chocolate, 22% liked both equally and only 8% perceived bitter or inconvenience residual at the end of the tasting.