Sensory acceptability of chocolate with inulin
Golob, T. | Bertoncelj, J. | Jamnik, M. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.) | Micovic, E. (Ministry of Health RS, Ljubljana (Slovenia). Health Inspectorate, Regional Unit Ljubljana)
The objective of this research was to study the influence of inulin on the sensory characteristics of chocolate. Three types of chocolate (milk, hazelnut and rice) where sucrose was replaced by inulin and fructose were studied in comparison to corresponding ordinary chocolates. A questionnaire between eighty diabetics and fifty-two random consumers showed that the chocolate with inulin was well accepted. It was stated that questioners were aware of the nutritional quality of functional foods. Consumer test using 7-point hedonic scale to assess the preference was performed with 65 children aged between 11 and 13 years. They assessed ordinary chocolate as favourite. Then three difference tests: duo-trio, triangular and paired comparison test were used to determine whether there is a sensory difference between ordinary chocolate and chocolate with inulin. The results showed that the sensory differences existed. Finally a sensory panel of 7 trained assessors performed an analytical test with quantitatively characterisation of eight sensory attributes. It was established that there were statistical significant differences between sensory properties of these types of chocolate. The main differences appeared in sweetness and solubility. In general, the acceptability of chocolate with inulin was good. However, the chocolate with less sugar, high content of dietary fibre and lower energy value is considered as a functional food.
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