Evaluation of the incorporation of fructooligosaccharides in chocolate filling

Abstract

This study aimed to evaluate the addition of FOS to a marzipan filling for the production of artisanal chocolates. A blending design with six experimental runs was used, with fructooligosaccharide and glucose contents (50-100%) as limits. The sensory response variables measured were orange flavor, sweetness, viscosity, and overall quality. Numerical optimization was performed, imposing the constraint of maximizing overall quality, with orange flavor and light to moderate sweetness equivalent to scores of 5.5 and 6.5 cm on the structured scale used. The optimal blend was found to use 76.6% FOS and 23.4% glucose syrup.