Sensory evaluation of chocolate bonbons filled with reductions of tamarind (Tamarindus indica), currant (Phyllanthus acidus) and subtle lemon (Citrus Aurantifolia)

Abstract

Bonbons are a product obtained from chocolate and their characteristics depend on various factors, including: the raw material used, formulation and the type of filling used. The objective of this research was to evaluate the sensory characteristics of chocolate bonbons filled with reductions of tamarind (Tamarindus indica), currant (Phyllanthus acidus) and subtle lemon (Citrus aurantifolia). To develop the research, an A*B*C factorial design was proposed, the following factors were analyzed: Variety of cocoa (Factor A), percentage of chocolate (Factor B) and Type of filling (Factor C), for statistical differentiation. of the treatments, the Tukey rank test was used at 5%. The operations in the production of chocolate are: reception, classification, roasting, shelling, grinding, conching, mixing, refining, tempering, molding and cooling. While for the production of filled chocolates they are: tempering, shell formation, filled in, sealing, cooling, demoulding, packaging and labelling. Finished the experimental process, the physical-chemical analysis to contrast the results with the sensorial evaluation and through statistical analysis to choose the best treatment. The physical-chemical parameters evaluated were: pH, acidity, ashes, humidity and total polyphenols. The treatment with the best results is a0b1c1 (National Cocoa + 75% chocolate + Tamarind) in terms of acidity, pH and ashes. The parameters evaluated in the sensory analysis were: aroma, bitterness, color, defects, flavor, texture and aftertaste. Greater acceptance was evidenced in a0b1c1 (National Cocoa + 75% chocolate + Tamarind) in terms of aroma, bitterness, texture and aftertaste. The chocolates with the best organoleptic acceptance correspond to the a0b1c1 treatment, followed by a1b1c1 (CCN-51 Cocoa + 75% chocolate + Tamarind) with the highest polyphenol content.