<b>Preparation and sensory analysis of a lactose-free chocolate truffle</b> - DOI: 10.4025/actascihealthsci.v32i1.5439

Abstract

This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its ‘affective status’. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall acceptance. A total of 143 individuals participated in the analysis, with 43 in the triangular test and 100 in the acceptance test. The result of the triangular test was submitted to an analysis of the table of results, according to Meilgaard et al. (1987), with level of significance of 0.1% and the affective, and the acceptance test evaluated by percentage. Only 16 participants were not able to identify the different truffle in the triangular test. In the acceptance test, 89% of individuals gave a grade higher than six points in the softness attribute. Regarding bitter taste, 68% reported liking it slightly (six) to very much (nine). In the variable overall acceptance, 84% of individuals gave a grade higher than six points on the scale. Forty-two percent of tasters would certainly buy the soy truffle and 39% would probably buy it, showing an 81% level of consumer acceptance. It was concluded that the product obtained good acceptance.