Sensory quality of four experimental cocoa crosses adding dehydrated fruit paste to obtain dark chocolate

Abstract

The research aims to identify the sensory quality of four experimental cocoa crosses by adding levels of dehydrated carambola and coconut fruit paste for a dark chocolate. A bifactorial completely randomized design was acquired, with four treatments and three repetitions. Chemical properties (pH, Acidity, Ashes) were evaluated, the organoleptic analysis used a descriptive test (cocoa aroma, floral aroma, fruit aroma, nut aroma, sweetness, texture, astringency, coconut flavor, carambola flavor, cocoa flavor, nut flavor ) to dark chocolate with dehydrated fruits itself was tasted by a panel of 20 altered judges. For the variable pH, the treatments F2C1 and F2C2 (6.21) acquired higher values, for the acidity variable a general average of 4.73 and a coefficient of variation of 38.05% were shown, for ashes there was no statistical significance, it was obtained an overall average of 1.26. For the organoleptic variables, DIRCY-C114 stands out in sweetness and flavor above.