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Sains Malaysiana 43(9)(2014): 1333-1344
Sensory Quality of Pilot-Scale Prebiotic Chocolates in Malaysia (Kualiti
Sensori Coklat Prebiotik Skala Loji Pandu di Malaysia)
H. NORHAYATI1*
& MOHD KHAN AYOB2
1Department of Food
Technology, Faculty of Food Science & Technology
Universiti Putra
Malaysia, 43400 UPM Serdang, Selangor, D.E. Malaysia
2School of Chemical
Sciences and Food Technology, Faculty of Science and Technology
Universiti Kebangsaan
Malaysia, 43600 UKM, Bangi, Selangor, D.E. Malaysia
Received: 24 October 2012/Accepted: 10 January 2014
ABSTRACT
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.
Keywords: Consumer
preferences; dark chocolate; milk chocolate; pilot plant scale; trained panel
ABSTRAK
Prebiotik, seperti
inulin, begitu dikenali sebagai makanan berfungsi kerana memberikan pelbagai
manfaat kesihatan antaranya meningkatkan penyerapan mineral, meningkatkan
tindak balas imun dan membantu pencegahan kanser kolon. Kajian telah dilakukan
untuk menentukan tahap penerimaan pengguna Malaysia dan menilai potensi pasaran
coklat susu (MC-1) dan coklat gelap (DC-1)
prebiotik tanpa gula yang dihasilkan secara skala loji pandu berbanding coklat
susu dan coklat gelap kawalan (mengandungi gula), MC-0 dan DC-0.
Analisis deskriptif kuantitatif (QDA) digunakan untuk menilai
kualiti sensori produk yang melibatkan panel terlatih manakala teknik skala
hedonik 7-titik digunakan oleh panel pengguna. Panel pengguna dan terlatih
menunjukkan penerimaan keseluruhan yang lebih baik (p>0.05) terhadap coklat susu prebiotik, MC-1 berbanding
coklat susu kawalan (MC-0). Kedua-dua MC-1 dan DC-1 menunjukkan atribut kehalusan yang menyamai (p>0.05)
coklat kawalan (MC-0 dan DC-0).
Penilaian yang baik turut diberi oleh panel terlatih dan panel pengguna, dengan
coklat susu prebiotik MC-1 adalah paling disukai berbanding
coklat gelap prebiotik DC-1. Ini adalah kerana rasa pahit
akibat kandungan likur koko yang tinggi di dalam coklat gelap berbanding coklat
susu. Walau bagaimanapun, kedua-dua jenis coklat prebiotik menunjukkan potensi
yang tinggi (>70%) untuk dibeli oleh pengguna Malaysia jika diperkenalkan di
pasaran.
Kata kunci: Coklat gelap; coklat susu; pilihan pengguna; panel terlatih;
skala loji pandu
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*Corresponding author; email: yati@food.upm.edu.my
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