Sensory evaluation of chocolate milk enriched with free and microencapsulated chia oil and sweetened with different sweetening

Abstract

The possibility to develop a product with the microencapsulation technology that involves a vegetable oil rich in omega-3 to obtain a functional food product associated with a sweetener formulation to reduce the calorific value is highly interesting in the functional food industry. However, in a preliminary stage of its development, it becomes necessary to evaluate their sensory characteristics and consumer acceptability. Thus, the present work proposes the development of the sensory profile and acceptance of milk chocolate enriched with free and encapsulated chia oil, sweetened with sweeteners, multivariate statistical analysis for determining the drivers of preference for these products