Consumer acceptance of chocolate formulated with functional ingredient

Muhammad, D.R.A. and Zulfa, F. and Purnomo, D. and Widiatmoko, C. and Fibri, D.L.N. (2021) Consumer acceptance of chocolate formulated with functional ingredient. In: Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI. Published under licen, 25-27 August 2020, Surakarta.

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Abstract

Giving added-value on locally-based agricultural products such as mung bean, fenugreek seed and moringa leaf is considered as an effective way to support the sustainability of agriculture and environment. In this study, powdered mung bean, fenugreek seed and moringa leaf were added into chocolate bar formula. The purpose of this study was specifically to determine the effect of powdered mung bean, fenugreek seed and moringa leaf addition on the consumer acceptance of chocolate bar. The ingredients were added at concentration of 5, 10 and 15. A 7-point scale scoring method was used to perform a hedonic test with 60 panellists for colour, taste, texture, aroma and overall attributes. One-way ANOVA followed by DMRT was carried out to analyse the result statistically. The results show that the addition of mung bean, fenugreek seed and moringa leaf significantly decrease the panelists’ acceptance on the chocolate bar at all parameters. As such, the chocolate control obtained an overall score of 6.2 while the chocolate formulated with mung bean, fenugreek seed and moringa leaf got a score range of 3.8–4.7, 2.1–2.9 and 4.5–4.8, respectively. The similar trends were also found at aroma and taste attributes. The decrease of panelists’ acceptance depended on the type of the additional ingredient. The results obtained in this study show the importance of ingredient selection in the making of functional chocolate. © 2021 Institute of Physics Publishing. All rights reserved.

Item Type: Conference or Workshop Item (Paper)
Additional Information: Cited by: 16; All Open Access, Gold Open Access
Uncontrolled Keywords: Agricultural robots; Odors; Sustainable development; Textures; Added values; Consumer acceptance; Fenugreek seed; Functional ingredient; Moringa; Mungbeans; One-way anova; Scoring methods; Seed
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agricultural Technology > Food and Agricultural Product Technology
Depositing User: Sri JUNANDI
Date Deposited: 29 Sep 2024 02:58
Last Modified: 29 Sep 2024 02:58
URI: https://ir.lib.ugm.ac.id/id/eprint/4380

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