Plant-Based Chocolate Desserts: Analysis of Consumer's Response According to Sensory Properties of Products and Consumer Attitude Towards Meat Reduction.

ABSTRACT: Brea gum is a food additive with potential for economic and environmental sustainability. It may be used in plant-based formulations, such as chocolate desserts, but achieving acceptable sensory characteristics remains a challenge. Therefore, the aim was to compare the response of consumers to two plant-based chocolate desserts, under blind and informed conditions about ingredient formulation. Two plant-based chocolate desserts were used: one made with Brea gum and black carob flour (BG) and a commercial soy chocolate dessert (CS). Eight trained judges characterized the sensory properties of both products. 103 consumers (female = 62, aged between 18 and 45) tasted both products in blind and informed conditions and rated their overall liking, and their liking of appearance, odour, texture,

SUBMITTER: Della Fontana FD 

PROVIDER: S-EPMC11920308 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature