Formulation and Sensory Evaluation of Non-Dairy Synbiotic Chocolates Enriched with Almond Milk, Oats Powder and Probiotic Microorganism (Streptococcus thermophilus BURD PB 8)

This study is to develop Non-dairy Synbiotic Chocolates as an alternative to conventional Chocolate by using a probiotic microorganism (Streptococcus thermophilus BURD PB 8) in combination with varying percentages of oat powder, almond milk, beetroot powder and stevia powder.Additionally, the ratio of oat powder, almond milk, beetroot powder and stevia powder were optimized based on sensory evaluations such as color, flavor/taste, texture, and overall acceptability.A panel of 50 tasters with extensive backgrounds in the Food Science field evaluated the organoleptic qualities of commercially produced control Chocolate (T 0 ) and experimental Non-dairy Synbiotic Chocolates (T 1 , T 2 and T 3 ).The sensory evaluation was place over the course of three days.A 9-point hedonic scale was used to score each attribute, with 9 representing the highest rating and 1 representing the lowest.Following an overall acceptability score, T 2 treatment had a higher score (8.10 ± 0.06 c ) than the T1 score (7.10 ± 0.11 b ) and T3 score (6.00 ± 0.02 d ).