Sensory and Physico-chemical Evaluation of Soft-centered chocolate with banana filling and collagen

Rodiah Mohd Hassan, Nurul Ain Hasani, Nurul Ashikin Khalil


This study was carried out to investigate the possibility of producing soft-centered chocolate with banana filling that have value added of collagen. Evaluation on the physical and chemical properties and consumer acceptability of the product were also performed. Three formulations (942, 623 and 490) of chocolate’s filling were formulated along with other ingredients by varying the ratios of banana, sugar and water content. Approximately 0.5% of collagen was employed for each formula. Two types of sensory evaluation test were carried out which were Hedonic Scoring Test and Ranking Test. From the results, the overall acceptability was rated highest for sample 490. Physical analyses of the chocolate showed that sample 490 had 9.0% of total soluble solid and 5.57% of moisture content. Meanwhile for the chemical analysis, result indicated that fat content was 29.6%, ash content was 1.07% and pH was 6.9. This study showed that soft-centered chocolate with banana filling and collagen has a potential to be commercialized but further studies should be performed.


Chocolate; collagen; banana– Musa acuminata


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