DEVELOPMENT OF FUNCTIONAL CHOCOLATES ADDED WITH FRUCTOOLIGOSACCHARIDE WITH FREE OF LACTOSE AND SUGAR

Abstract

In view of the growing demand for a healthy and quality lifestyle, the search for functional foods has been increasing significantly, as they provide beneficial effects when consumed correctly. To develop a functional food, this work aimed to develop a functional chocolate added to the prebiotic fructooligosaccharides (FOS). Factor design 22 and the Response Surface Methodology (RSM) were applied to evaluate the effects of the independent variables (FOS and sweetener) on chocolate acceptance and purchase intention. The acceptance test was carried out with 83 untrained tasters to evaluate the attributes aroma, appearance, flavor, texture and global acceptance by means of a hedonic scale from 0 to 10 points, as well as the purchase intention of the chocolates with a scale ranging from 0 to 10 points. It was possible to start the development of functional chocolate formulations, with the addition of FOS and sweetener. The linear models obtained by factorial design 22 did not show a significant curvature check and thus pointed to a direction of which concentrations of FOS and sweetener should be evaluated in the next studies, with the values obtained with FOS concentrations above 30% and sweetener at 3%.

DOI: https://doi.org/10.56238/sevened2025.016-002