Sensory Profiling and Consumer Preference Analysis of Dark Chocolate Enriched with Algal Oil: A Comprehensive Evaluation

Abstract

In terms of sustainable and equitable food security, the world is experiencing a number of issues due to the rapid increase in population. Given their fast growth rates and ability to survive in non-arable terrain, microalgae are seen to be one of the most promising feedstocks for a sustainable and reasonably priced supply of food and fuel. Algae being a rich and reliable source of fatty acid especially Omega-3. It was decided to create a dark chocolate with 12, 14, 16, and 18% algae inclusion. As the goods’ amount of algal oil increased, so did their concentration of omega-3 fatty acids. The food industry is now experiencing a dramatic uptick in the novel products, improved quality, increased productivity, decreased production, and distribution costs, increased shelf life, and increased competition as a result of the gradual elimination of trade barriers and the expansion of global markets. Success in the face of these new challenges will depend heavily on the industry’s capacity to get more precise information about consumer perceptions and attitudes that pertain to food items, and the most effective ways to quantify and apply them. The first stage in doing it is sensory evaluation. The product containing 18% algal oil had a more pronounced fishy taste and a stronger aroma. Ninety-two percent of the sensory panel approved of the chocolate containing algae oil. Every sample had an acceptability index more than 70%. At the amounts examined in this study, algae oil might be added to the dark chocolate to enhance any potential health advantages.

Keywords: Algae, Dark chocolate, Omega-3 fatty acid, Sensory evaluation.

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