Desenvolvimento de barra de chocolate enriquecida

Abstract

In order to explore regional raw materials that have functional properties, the objective of this work was to create chocolate bars using products with these characteristics, leading to their enrichment without loss of their sensorial properties, seeking acceptability among the tasters. The formulations of the chocolate bars had as additional ingredients inulin, which is a soluble fiber, green banana biomass and baru almond. In the developed product, physical and sensorial analyzes were carried out to evaluate the conditions of chocolate, acceptability and purchase intention. The results showed that the enrichment in the chocolate bar achieved improvements for the same, as increase in the amount of proteins. The water and moisture activity was also modified, which influenced the shear force positively, due to the addition of ingredients with greater amount of water present. Another positive factor was the decrease in its caloric value, as in the amount of lipids and carbohydrates, thus adding a higher nutritional value to the product, providing a healthier diet for consumers.