Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

Abstract

Abstract. Rasuluntari IN, Muhammad DRA, Praseptiangga D. 2016. Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition. Nusantara Bioscience 8: 297-300. Among confectionery products, milk chocolate bar is the most popular product. The development of Indonesian cocoa agroindustry and chocolate signature with special characteristics are required since Indonesia is the third largest cocoa producing country in the world. The effects of cinnamon powder addition in milk chocolate and its impact on the consumer acceptance of milk chocolate were evaluated in this study. Cinnamon-enriched milk chocolates were formulated by completely randomized design (CRD) with one factor which was concentration of cinnamon powder (5%; 10%; and 15%). Sensory evaluation (color, aroma, taste, appearance, overall) were determined by hedonic test with scoring method. The results showed that the level of panelist acceptance decreased with increasing concentrations of cinnamon powder added. Milk chocolate bar with the addition of 5% of cinnamon powder had the highest level of acceptance and preferences for some of the sensory attributes evaluated.

The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar

“…Clove leaves essential oil were added to milk chocolate bars by modifying the methods applied in previous studies [7], [8]. This involved adding the clove leaves essential oil to the melted milk chocolate couverture at 0%, which was used as the Control/C, 0.1% (Formula 1/F1), 0.2% (Formula 2/F2), and 0.3% (Formula 3/F3) during the refining-conching process.…”

“…The hedonic method used in previous studies was used to analyze the samples [7], [8], [21]. This involved presenting sensory attributes on a 5-hedonic scale using 1 -5 range to represent dislike, rather dislike, neither like nor dislike, rather like, and like, respectively.…”

“…The milk chocolate bar has a light brown color compared to the dark brown usually found with dark chocolate due to paste dominance. A dairy component is also attached to the bar's sweetness and creaminess [7]. Furthermore, the interaction between reducing sugars and the amino acids contained in milk causes browning or Maillard reactions, and this also contributes to the formation of the color [26].…”

“…Consumers prefer the absence of bitter taste but the milk and sugar added could decrease the effectiveness of bioactive compounds contained in the chocolate [4]. Milk chocolate is a complex rheological system made by mixing cocoa, milk powder, and sugar as solid particles that are dispersed in the fat phase (cocoa butter) [5], [6], [7], [8]. It is formulated to be softer than dark chocolate and has a creamier taste, making it a muchpreferred type of chocolate, particularly by Indonesian consumers [7].…”

Kajian Tingkat Penerimaan Panelis pada Dark Chocolate Bar dengan Penambahan Bubuk Kayu Manis (Cinnamomum burmannii)

“…Diantaranya adalah Wirawan (2014) (Rasuluntari et al, 2016), dan minyak atsiri kayu manis (Ilmi et al 2017) pada milk chocolate bar, dan dark chocolate bar dengan penambahan minyak atsiri kayu manis (Dwijatmoko et al, 2016), serta kajian terkait interaksi antara antioksidan alami dari kayu manis dan kakao dalam campuran biner dan kompleks (Muhammad et al, 2017). Namun demikian, penelitian terkait pemanfaatan bubuk kayu manis (Cinnamomum burmannii) dalam produk dark chocolate bar masih terbatas.…”