Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective
Marcella Benetti Ventura,
Cecilia Teresa Muniz Pereira,
Valdecir Luccas
et al.
Abstract:The present study aimed to evaluate the sensory profile of milk chocolates, with partial substitution of sucrose for dehydrated mango, and to verify consumer liking regarding this product. Sensory analysis was performed using Quantitative Descriptive Analysis (QDA®) with a trained panel. Acceptance test and Temporal Dominance of Sensations (TDS) were performed with consumers. Descriptive analysis showed that the addition of mango did not impact characteristics such as “color”, “brightness”, “homogeneity”, “har… Show more
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