Desenvolvimento de chocolates funcionais adicionados de frutooligossacarídeos e com isenção de lactose e açúcar

Abstract

Due to a growing demand of a healthy and quality lifestyle, the search for functional foods has been increasing significantly, as they those mentioned provide beneficial effects when consumed correctly. In order to elaborate a new functional food, this work aimed to development a functional chocolate formulation added prebiotic fructooligosaccharides – (FOS). Factorial design 22 and Response Surface Methodology (RSM) was applied to the data to evaluate the effects of the independent variables (FOS and sweetener) in the acceptance and purchase intention of the chocolates. An acceptance test was carried out, with eighty tree untrained tasters, to evaluate the attributes scent, appearance, flavor, texture and global acceptance through a hedonic scale from zero to ten points, as well as the chocolate purchase intention with a scale that variates from zero to ten points too. It was possible to start the development of functional chocolate, with the addition of FOS and sweetener. As result we found that the linear models obtained from the 22 factorial design did not present significant curvature checking and thus pointed to a direction of which concentrations of FOS and sweetener should be evaluated in future studies, with the values obtained for FOS concentrations of above of 30% and sweetener at 1%.