The Development of Coconut Plant-Based Milk with Addition of Different Chocolate Flavor on Its Consumer Acceptability : Descriptive, Affective and Physicochemical Analysis

Abstract

The intersection of traditional beverage and modern science has led to innovative developments in, such as enhancing coconut milk with the addition of chocolate flavor. This research addresses the need to enhance the sensory appeal of coconut milk, known as its unique flavor and texture, by incorporating different chocolate flavor profiles known for its sensory and consumer acceptance properties. This study analyzes the impact of the addition of different chocolate flavors on their sensory and physicochemical properties in coconut milk. The methodology involved formulating coconut milk with 3 different chocolate flavor profiles, followed by descriptive, affective sensory and physicochemical analysis, including Brix and pH. The result demonstrated that the addition of chocolate flavor significantly enhanced the sensory attributes such as overall liking, mouthfeel and aftertaste (p<0.05), with the chocolate A with flavor profile of roasted nut and caramel being the most preferred, offering a balanced flavor and reduced rancid flavor. The physicochemical revealed that the addition of different chocolate flavors achieved higher Brix and pH value. This research highlights the potential that the addition chocolate flavor in coconut milk would develop a more acceptable beverage that contribute to advancement of plant-based milk innovations