Sensory quality of pilot-scale prebiotic chocolates in Malaysia

Prebiotic, such as inulin, has been applied as functional food and known for its various health benefit effects such as increased mineral absorption, improved immune response and colorectal cancer prevention. An attempt was made to determine the level of Malaysian consumers’ acceptance and market po...

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Main Authors:	Norhayati, H., Mohd Khan Ayob
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2014
Online Access:	http://journalarticle.ukm.my/7668/ http://journalarticle.ukm.my/7668/ http://journalarticle.ukm.my/7668/1/07_H._Norhayati.pdf

id	ukm-7668
recordtype	eprints
spelling	ukm-76682016-12-14T06:44:49Z http://journalarticle.ukm.my/7668/ Sensory quality of pilot-scale prebiotic chocolates in Malaysia Norhayati, H. Mohd Khan Ayob, Prebiotic, such as inulin, has been applied as functional food and known for its various health benefit effects such as increased mineral absorption, improved immune response and colorectal cancer prevention. An attempt was made to determine the level of Malaysian consumers’ acceptance and market potential of newly developed pilot scale prebiotic milk chocolates (MC-1) and dark chocolates (DC-1) with no sugar added as compared to control milk and dark chocolate (containing sugar), MC-0 and DC-0, respectively. Trained panels were employed to evaluate the sensory quality of the chocolate products using the quantitative descriptive analysis (QDA) technique and the 7-point hedonic scale was used by consumer panels. In comparison with control milk chocolate (MC-0), consumer and trained panels gave better (p<0.05) overall acceptance score for MC-1. Both MC-1 and DC-1 showed similar smoothness attribute (p>0.05) as control chocolates (MC-0 and DC-0). Similar likeness were shown by both trained panels and untrained Malaysian public consumers, where prebiotic milk chocolate MC-1 was the most preferred compare to prebiotic dark chocolate DC-1. This could be due to bitter taste driven by high cocoa liquor content in dark chocolate compared to milk chocolate. However, both type of prebiotic chocolates have high potential (>70%) to be bought by Malaysian consumers once introduced in the market. Universiti Kebangsaan Malaysia 2014-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7668/1/07_H._Norhayati.pdf Norhayati, H. and Mohd Khan Ayob, (2014) Sensory quality of pilot-scale prebiotic chocolates in Malaysia. Sains Malaysiana, 43 (9). pp. 1333-1344. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Prebiotic, such as inulin, has been applied as functional food and known for its various health benefit effects such as increased mineral absorption, improved immune response and colorectal cancer prevention. An attempt was made to determine the level of Malaysian consumers’ acceptance and market potential of newly developed pilot scale prebiotic milk chocolates (MC-1) and dark chocolates (DC-1) with no sugar added as compared to control milk and dark chocolate (containing sugar), MC-0 and DC-0, respectively. Trained panels were employed to evaluate the sensory quality of the chocolate products using the quantitative descriptive analysis (QDA) technique and the 7-point hedonic scale was used by consumer panels. In comparison with control milk chocolate (MC-0), consumer and trained panels gave better (p<0.05) overall acceptance score for MC-1. Both MC-1 and DC-1 showed similar smoothness attribute (p>0.05) as control chocolates (MC-0 and DC-0). Similar likeness were shown by both trained panels and untrained Malaysian public consumers, where prebiotic milk chocolate MC-1 was the most preferred compare to prebiotic dark chocolate DC-1. This could be due to bitter taste driven by high cocoa liquor content in dark chocolate compared to milk chocolate. However, both type of prebiotic chocolates have high potential (>70%) to be bought by Malaysian consumers once introduced in the market.
format	Article
author	Norhayati, H. Mohd Khan Ayob,
spellingShingle	Norhayati, H. Mohd Khan Ayob, Sensory quality of pilot-scale prebiotic chocolates in Malaysia
author_facet	Norhayati, H. Mohd Khan Ayob,
author_sort	Norhayati, H.
title	Sensory quality of pilot-scale prebiotic chocolates in Malaysia
title_short	Sensory quality of pilot-scale prebiotic chocolates in Malaysia
title_full	Sensory quality of pilot-scale prebiotic chocolates in Malaysia
title_fullStr	Sensory quality of pilot-scale prebiotic chocolates in Malaysia
title_full_unstemmed	Sensory quality of pilot-scale prebiotic chocolates in Malaysia
title_sort	sensory quality of pilot-scale prebiotic chocolates in malaysia
publisher	Universiti Kebangsaan Malaysia
publishDate	2014
url	http://journalarticle.ukm.my/7668/ http://journalarticle.ukm.my/7668/ http://journalarticle.ukm.my/7668/1/07_H._Norhayati.pdf
first_indexed	2023-09-18T19:50:17Z
last_indexed	2023-09-18T19:50:17Z
_version_	1777406174020239360

Sensory quality of pilot-scale prebiotic chocolates in Malaysia

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