Evaluación sensorial y aceptación del consumidor del chocolate blanco con la inclusión de cáscara de pitahaya

José Francisco Falconí Novillo

doi:10.63803/prisma.v2n1.06

Authors

José Francisco Falconí Novillo State University of Milagro Author https://orcid.org/0000-0003-2623-115X

DOI:

https://doi.org/10.63803/prisma.v2n1.06

Keywords:

White chocolate, Red pitaya peel, Affective tests, Natural colorings, Functional foods

Abstract

White chocolate is appreciated for its sensory attributes; however, it has a limited nutritional profile due to the absence of cocoa solids and bioactive compounds. Given the growing demand for functional foods, the incorporation of pitahaya (Hylocereus polyrhizus) peel powder into white chocolate formulations was evaluated. Different formulations were developed to determine the optimal concentration capable of improving the product's physicochemical and sensory properties. Samples were analyzed using sensory tests with a hedonic scale. The results showed a significant increase in organoleptic characteristics, with an intense and stable magenta color and high sensory acceptance. An optimal concentration of 3% was identified, which minimized thermal degradation of the pigment during processing. It is concluded that pitahaya peel is a functional alternative for enriching white chocolate, aligned with the trends toward naturalness and innovation in the food industry.

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