NUTRITIONAL PROFILING AND SENSORY EVALUATION OF NOVEL HOT CHOCOLATE RECIPES: A COMPARATIVE STUDY WITH A COMMERCIAL BRAND

Abstract

Aim of the Study: The study aimed to develop and evaluate two new hot chocolate recipes (P1 – Red Recipe and P2 – Green Recipe) and compare them with a commercial hot chocolate product (P3 – “La Festa”). The focus was on creating recipes that are nutritionally comparable to natural or dietetic products, with reduced sugar and increased dietary fibre content. Materials and Methods: The study employed sensory evaluation methods, specifically the Mann-Whitney and Wilcoxon Sign Rank tests, to assess appearance, consistency, flavour, taste, and smell of the hot chocolate recipes. Additionally, a comprehensive nutritional analysis was conducted to compare the protein, lipid, carbohydrate, fibre, and caloric content of the recipes against the commercial product. Results: The sensory evaluation revealed that Recipe P1 significantly outperformed both Recipe P2 and the commercial product P3 in all tested attributes. Nutritionally, Recipes P1 and P2 were similar, both showing lower sugar and higher fibre content than typical market products. However, no significant sensory differences were noted between Recipe P2 and the commercial hot chocolate P3. Conclusions: The study concludes that Recipe P1 is superior in sensory qualities with a favourable nutritional profile, making it an appealing option for health-conscious consumers. Recipe P2, while nutritionally akin to P1, shares more sensory similarities with traditional hot chocolate, offering a healthier alternative without sacrificing familiar flavours. This research underscores the feasibility of creating healthier versions of popular beverages without compromising taste and sensory appeal.

Keywords

• cocoa
• hot chocolate
• recipe
• bacteriostatic