Making of a chocolate enriched with fibers from passion fruit peel flour

Abstract

Objective: To develop and analyze the acceptance of chocolates enriched with fibers from passion fruit peel flour. Methods: We conducted a cross-sectional, quantitative and experimental. In data collection, tasters answered forms containing the scales: frequency of consumption, sample preference ordering, hedonic and purchase intent. Samples were served randomly and encoded with four digit numbers. Four types of chocolate were made: standard formulation without addition of passion fruit peel flour, and formulations with addition of 10%, 15% and 20% of flour. Results: There was no statistical preference to the confidence level of 99% among the products. The chocolate with 20% added passion fruit peel flour was most preferred, and chocolate without added flour was less preferred. The chocolate had a global acceptance, as half of the tasters answered that they have greatly enjoyed the chocolates and that 82.5% of them certainly would buy it. Conclusion: Chocolates with added passion fruit flour were well accepted, and this product of added nutritional value can be sold with added benefits to consumers.