Chocolate Flavor Research Articles

Comparances in Quality of Chocolate Mousse Using Chocolate Compound with Chocolate Couverture

Abstract
 The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engineering, Universitas Negeri Jakarta from December 2019 to January 2022. This study used the experimental research method. U Mann Whitney test results show that there are significant differences in the sensory quality aspects with a significance level of α = 0.05.The analysis results show that the higher average scores between the two kinds of chocolate are as follows: in the color aspect was 3.4 for couverture chocolate (dark brown category), in the aroma aspect was 4.2 for couverture chocolate (somewhat strong chocolate aroma category), in the taste (sweetness) aspect was 4.5 for compound (sweet category), in the taste (chocolate flavor) aspect was 4.76 for couverture chocolate (rich chocolate flavor category), and in the texture aspect was 4.5 for compound chocolate (soft texture category). It is concluded that there are significant differences in color, aroma, taste (sweetness), and taste (chocolate flavor) aspects of sensory quality and no significant difference in the texture aspect.
 Keyword : Chocolate Mousse, Compound Chocolate, Couverture Chocolate, Sensory Quality

Antioxidant capacity and sensory quality of soy-based powder drink mix enriched with functional hydrolysates of swiftlet (Aerodramus fuciphagus)

The enrichment with low amount of bioactive protein of spray-dried edible bird’s nest hydrolysates (EBNH) (3.0 %) in view of its cost and high solubility provided significant value added to the overall in vitro antioxidant capacity of soy-based powder drink mix (PDM). Its beverage (12.5 % concentration, consistency index 0.39 Pa.sn) antioxidant capacity as measured by ABTS and FRAP was comparable (p > 0.05) but significantly higher than antioxidant assays of FCR and DPPH. The respective antioxidant capacity of the PDM beverage in terms of trolox equivalent (TE) and gallic acid equivalent (GAE) were 21.95 TE mg/g, 20.75 TE mg/g, 2.93 TE mg/g and 14.72 GAE mg/g for FRAP, ABTS, DPPH and FCR. Depending on antioxidant assay, EBNH in beverage of PDM contributed an increase in the range of 3.7–9.3 % (which was significant (p < 0.05) according to ABTS and FCR assays) or about 6.0 % to its overall antioxidant capacity. The interaction among the antioxidant activity of all the food product’s ingredients is antagonistic since the difference between the expected and observed total antioxidant potential is significantly higher (p < 0.05) for all antioxidants assays, except FCR. The beverage of PDM has excellent sensory quality. It is sugar free and high protein PDM that has excellent cocoa flavour and possesses sufficient sweetness with acceptable beany aroma and taste when served as hot beverage.

EKSISTENSI SARABBA SEBAGAI MINUMAN TRADISIONAL KHAS BUGIS-MAKASSAR DI ERA MODERN

Sarabba is a traditional drink made from ginger and brown sugar originating from South Sulawesi, especially the Bugis and Madurese tribes. The purpose of this article is to find out the potential of sarabba to become a trend like coffee among young people and what innovations have been made as an effort to maintain the existence of sarabba in this modern era. The research method used is a qualitative method using an ethnographic approach and with data collection techniques through literature studies and also interviews to related parties whose results will be in the form of words. From the results of the research, sarabba has undergone many developments starting from packaging that is starting to be attractive and varied flavors such as mocca and chocolate flavors, and currently there are many instant or powder sarabba and also the ice cream version of sarabba, so the possibility of sarabba becoming a trend like coffee among teenagers is getting bigger, considering that in Makassar itself sarabba is much loved and is everywhere. So it can be concluded that: 1) There have been many innovations to maintain the existence of sarabba in this modern era, for example the sarabba innovation carried out by Sarabba Sukma Jahe Makassar and Sarabba Indonesia stores. This innovation is done by changing the shape and creating new flavor variants. Innovation in terms of form, namely there is sarabba in instant form and sarabba in the form of ice cream. While from the flavor variants there are mocca, chocolate and milk flavors. 2) Sarabba has the potential to become a trend among young people but is still within a limited scope, namely in Makassar. With the many innovations in sarabba today, it is certainly a driving factor for sarabba to become a trend among young people. However, when compared to the coffee trend, the sarabba trend is quite difficult to realize.

Effects of roasting on alkylpyrazin compounds and properties of cocoa powder.

The volatile flavor compounds are the most important indicators of the quality of cocoa beans, among which pyrazines are considered as the main and key groups affecting the cocoa flavor. In cocoa processing, roasting is an important stage in the technical treatment of cocoa and has a significant impact on chemical properties of cocoa and its flavor. The present study aimed to assess the impact of roasting (temperature and time) on alkyl pyrazines, as key flavor compounds, via gas chromatography-mass spectrometry. Additionally, other properties, including color, polyphenols, chemical properties, and sensory attributes of cocoa powder were investigated. The results indicated that with the change in roasting time and temperature, these properties changed significantly. The cocoa powder roasted at 140°C for 40min had the highest browning index value (OD460/OD525), tetramethylpyrazine to trimethylpyrazine (TMP/TrMP) ratio, and sensory evaluation score and the lowest polyphenol content compared to the other samples.

Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis

Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process.

Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter.

A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in the original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reformulate chocolate flavor butter, using cold pressed walnut oil (WO) oleogels (OGs) structured with 10% waxes and monoglyceride (MG), as a milk fat replacing system. The rheological, textural and microscopic characteristics of the oleogels and the spreads were compared. Oil binding capacity (OBC) and colorimetry were also assessed. Fourier transform infrared studies were used to monitor the composition of the samples. Oleogels and oleogel based chocolate butter behaved like strong gels (G’ > G”). The use of candelilla wax (CW) led to the formation of a much firmer spread (S-CW), with a hardness of 3521 g and G’LVR of 139,920 Pa, while the monoglyceride-based spread (S-MG) registered a hardness of 1136 g and G’LVR 89,952 Pa. In the spreadability test, S-CW registered a hardness of 3376 g and hardness work of 113 mJ, comparable to the commercially available chocolate butter. The formulated spreads exhibited shear thinning effects, and increased viscosity with decreasing temperature. A large round peak at 3340 cm−1 was present in the spectra of the candelilla wax-based oleogel (OG-CW) and the reference spreads due to hydrogen bonding, but was absent in S-CW or S-MG. The FTIR spectra of the alternative spreads exhibited the same peaks as the WO and the oleogels, but with differences in the intensities. S-CW exhibited a dense crystal network, with spherulitic crystals of 0.66–1.73 µm, which were statistically similar to those of the reference made from cream (S-cream). S-MG exhibited the lowest stability upon centrifugation, with an OBC of 99.76%. Overall, both oleogel-based chocolate spreads can mimic the properties of the commercially existing chocolate butter references.

Variability and genetic determinants of cocoa aromas in trees native to South Ecuadorian Amazonia

Societal Impact StatementRecent surveys conducted on Amazonian cocoa trees in their home range are a unique opportunity to assess the aromas, diversity and potential of the Ecuadorian Amazon to create new aromatic cocoa varieties. Our results reveal informations about the diversity and genesis of aromas in Ecuadorian fine cocoa. The great aromatic diversity could enrich cocoa flavour selection programmes and provide Amazonian populations with new income linked to aromatic varieties, which could lead to a ‘grand cru’ chocolate. Until now, breeding programmes have been mainly focused on improving characteristics for production, but in recent years cocoa quality has been increasingly examined to meet market expectations.Summary Ecuador is known worldwide for its fine or flavour cocoa from the Nacional variety. Currently, farmers mainly grow the modern Nacional variety of cocoa trees (hybrids between the ancestral Nacional and Trinitario) while the ancestral Nacional variety tends to be neglected. In order to enlarge the genetic resources related to this ancestral variety, several surveys were carried out in its area of origin located in the South Ecuadorian Amazonia. The 202 trees resulting from these surveys were genotyped using GBS (Genotyping By Sequencing) markers and their dried‐fermented beans were characterised for both their aromatic volatile compounds and sensorial quality. A genome wide association study (GWAS) was carried out with the aim to study the genetic and biochemical bases of the aroma traits of this population and to better exploit them in breeding programmes. Some association areas and candidate genes related to spicy and woody aromas were found for the first time in Theobroma cacao. Some association areas and candidate genes related to floral and fruity aromas common to other studies were identified. Our results support the hypothesis that aroma formation may be related to a defence reaction to biotic and abiotic stresses generated by the fermentation process.

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food.

Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable for providing special functions, which are necessary for functional foods, and improving techno-functional properties based on the previous reports published in the literature. In this paper, egg powder was substituted by powdered animal blood products (whole blood powder, blood plasma powder, and hemoglobin powder) in sponge cake. Techno-functional and sensory properties (texture by texture profile analysis and three-point breaking test, water activity, dry matter content, and color) were instrumentally measured and then a sensory evaluation was carried out by unskilled panelists. Quality characteristics (texture, color, and dry matter content) were daily measured on the day of baking and then every 24 h for 3 additional days because freshly baked cakes are usually consumed within 3 days. Based on the results, powdered blood products are suitable for substituting the egg powder in sponge cakes and developing functional foods. Blood powders can increase the hardness, chewiness, and breaking force of cakes, giving them the ability to be stuffed with more fillings and molded into special shapes without compromising on the sensory characteristics. They can also increase the intensity of the cocoa flavor, which results in a richer, darker color without deceiving the consumers.

Community empowerment through diversification of processed products made from cassava in the Sasa sub-district, Ternate city

In North Maluku, cassava has long been used as a substitute to rice. Cassava is processed into sago kasbi and pupeda as well as sago trees, which are traditional staple foods. Products made from processed cassava are white, while those made from processed sago palms are brown. The limited knowledge of the community in the processing of cassava-based food ingredients causes the processed products produced to be not varied and do not provide added value economically. This encourages community service program in Sasa Village with the baseline method, advocacy and training as well as monitoring and evaluation. The success rate of training in making sago kasbi with orange and chocolate flavors is above 90% or in the very good category. This demonstrates that the trainees comprehend the information provided and are able to put it into practice when making sago kasbi.

Investigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process

Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC). Many manufacturers aim to produce high-quality chocolate to maximize the flavor of cocoa beans. However, chocolate compounds are very complex due to many processes, and there are a limited number of studies on the SOC produced from the bean-to-bar process. Therefore, understanding the effects of processing is important for the growth of the chocolate industry. The objective of this study was to investigate the processing effect on the component changes of SOC during the bean-to-bar process. In this study, the component changes during the bean-to-bar process were monitored using gas chromatography/mass spectrometry (GC/MS). Then, the characteristics of SOC from five regions in Indonesia were further investigated. Lastly, the component profiles were combined with the data obtained from sensory evaluation. Our results showed that the influence of the manufacturing process was greater than that of the difference in the cocoa production area. Moreover, 1-pentanol, raffinose, and heptanoic acid were correlated with sweetness and dairy flavor, whereas glutamic acid, tartaric acid, 3-methyl-2-butanone, mannitol, and ethyl cinnamate were correlated with bitterness, astringency, and cocoa flavor, which were shown to be affected by fermentation, roasting, and sugar addition. This information might provide a basis for improving the chocolate production process and its quality related to the component profiles.

Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

AbstractHere we report synergistic and antagonistic mixture interactions between sucrose, vanillin, and cocoa powder as a potential added sugar reduction strategy in chocolate milk. Objectives of this project were to (i) model consumer perception of relevant sensory attributes as a function of sucrose, vanillin, and cocoa powder in chocolate milk, (ii) test for the presence of synergistic, additive, and antagonistic interactions via the isobole method, and (iii) determine consumer acceptance of these samples with both adults and children. In Study 1, adult chocolate milk consumers (n = 136) rated perceived intensities of sweetness, bitterness, chocolate flavor, and color for 22 chocolate milk formulations created according to an experimental design to systematically cover the multidimensional design space. Dose–response contour plots and regression modeling highlighted the large contributions of sucrose‐vanillin and sucrose‐cocoa interactions to ratings of sweetness, bitterness, and chocolate flavor. Indeed, three of the five tested mixture samples showed sweetness synergy and bitterness antagonism. In Study 2, overall acceptability of these five samples was evaluated by adults (n = 142) and children (n = 61) consumers of chocolate milk. Among the three chocolate milks that showed sweetness enhancement and bitterness suppression, one with moderate levels of sucrose (4.67% [w/w]) also received liking scores above neutral (&gt;5 on a 9‐point hedonic scale), suggesting this formulation provides the greatest potential to decrease added sugar content while preserving consumer acceptability.Practical ApplicationsSucrose, vanillin, and cocoa powder act synergistically and antagonistically on perceived sweetness and bitterness in chocolate milk. Ingredient combinations could be optimized for lowering added sugar content while maintaining acceptability by adult and children consumers of chocolate milk.

The role of conching in chocolate flavor development: A review

Chocolate is an indulgent product whose consumption is mostly motivated by its alluring sensory properties. Among them, flavor stands as the key driver for consumer preference and purchase intention. Flavor is a complex multimodal perception whose discrimination depends mostly on the retronasal aromas associated with the presence of odor-active compounds in the matrix. The development of chocolate flavor relies on several factors, ranging from intrinsic properties of raw materials to formulation and processing conditions. As the last step of liquid chocolate manufacture, conching develops proper fluidity/texture and finetunes flavor, by means of intensive mixing and continuous heating of chocolate mass for several hours. Time and temperature are the main parameters determining the extent of conching effects upon flavor, despite factors such as ventilation, energy input onto chocolate mass, and configuration of conching machine being also relevant to some of the physicochemical mechanisms involved in flavor modification. Overall, conching impacts chocolate flavor by either changing the concentration of key odor-active compounds or modifying their distribution throughout the matrix, affecting their binding to other components and, ultimately, their rate of release during ingestion. The present review aims to gather evidence on the physicochemical transformations promoted by conching responsible for flavor enhancement and overall sensory quality of chocolates.

Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature

Chocolate flavors vary depending on the origin of the cocoa beans used. Differences in soil, microorganisms, and environmental factors contribute to the formation of flavor precursors in cocoa beans. During cocoa bean fermentation, environmental temperature has been shown to alter metabolite concentrations. However, the correlation between the metabolite profile of cocoa beans and the temperature of their region of origin has not been fully defined. In this study, the metabolite profiles of Indonesian cocoa beans of various origins were evaluated using gas chromatography/mass spectrometry-based analysis, and were found to differ depending on the origin of the bean. Subsequently, the correlation between metabolite profile and environmental temperature of the origin was assessed using orthogonal projection to latent structure regression (OPLS-R) analysis. The analysis revealed that seven metabolites were associated with temperature: γ-aminobutyric acid (GABA), ethanolamine, glycerol, isocitric acid+ citric acid, succinic acid, malic acid, and saccharic acid. The findings of this study will be valuable to chocolate industries for the production of single-origin chocolates.

Sensory optimization of a flavor mix for a milkshake-like beverage formulated with residual grain from the amaranth popping process

Objective: To identify an optimal combination of sweet, coffee, and chocolate flavors to maximize liking of sensory attributes in a beverage formulated with residual grain from amaranth popping. Design/Methodology/Approach: We evaluated nine mixtures formulated with refined sucrose, instant coffee, and cocoa powder. Formulations were plotted in the simplex coordinate system. We prepared a milkshake-like beverage using residual grain from the amaranth popping process (RGAPP) as base. Sucrose, coffee, and cocoa were used as flavoring agents. We conducted a consumer study to identify the optimal mixture that maximized liking, acceptability, and purchase intent. Results: When testing the overall liking of the prepared milkshake-like product, we observed favorable reactions to those formulations that contained more sucrose and cocoa powder. Consumers found formulations 1 (30% coffee and 70% sucrose), 2 (70% sucrose and 30% cocoa powder), and 7 (30% sucrose and 70% cocoa powder) tastier than the others. The formulations with high coffee and low sucrose content were the least liked. Formulation 8 (70% coffee and 30% cocoa powder) had the lowest overall liking score for the milkshake-like beverage. Study Limitations/Implications: The results represent a segment of mostly young consumers (81%), between 18 and 24 years old. Recommendations/Conclusions: Consumers showed interest in the developed products as they usually drink different kinds of beverages in the morning. There was a significant difference between formulations, mainly due to the different levels of sucrose. The use of flavorings is a viable strategy for the development of milkshake-like beverages formulated with residual grain from the amaranth popping process aimed to harness the benefits that this ingredient can offer to human nutrition.

Reducing dead time and improving flavour profile by pulp conditioning of cacao beans

In the cacao industry changes in basic operations like treatment of the raw material have a great impact on reducing dead times, and final product quality. This study evaluated two draining and two drying pulp conditioning as possible alternatives to reduce the dead time associated with decreasing pulp moisture, conditions required to improve fermentation behavior, and final flavour profile. The results were compared with the control which corresponds to traditional fermentation. Physical, chemical, and sensory analyzes were recorded. A completely randomized experimental design was used with repeated measures over time. The results show that draining the beans for 5 h eliminated the storage step, reduced the total fermentation time from 9 to 7 days, and enhanced the fruity and nutty aromas and cocoa flavour, whereas the drying conditioning reduced flavour and aroma development. Finally, the draining conditioning reduces the dead time of the process and improves the fermentation time, and flavour and aroma of the final product.

Optimization of bread production with linear programming method (case study : CV. Roti Ca)

Optimal production is the main goal in a business, which is to achieve maximum profit. CV. Roti Ca is a company engaged in food products. CV. Roti Ca was established since 2011 producing sandwiches and flatbreads with chocolate and green bean flavors. This study aims to determine the optimal combination of products so as to get maximum results using linear programming. The method used in this study is linear programming which can be applied to produce bread with a simplex model in order to obtain the optimum solution so that profits can be achieved. The results showed that the optimal sales obtained by the factory was Rp. 2,084,568,000, and the number of breads that can be produced each month is 2,605,711 pcs with ca 1,185679 pcs of chocolate sandwiches, ca 306,913 pcs of chocolate flatbread and 1.131,119 pcs of green bean flatbread. Keywords: Linear Programming Method, Simplex Method, Optimization, Bread, Qm For Windows

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius.

Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy natural and ‘clean label’ ingredients. To understand the sensorial molecular base on the chocolate-like aroma formation, key aroma compounds of the fermented green tea were elucidated using a direct immersion stir bar sorptive extraction combined with gas chromatography–mass spectrometry–olfactometry (DI-SBSE-GC-MS-O) followed by semi-quantification with internal standard. Fifteen key aroma compounds were determined, the most important of which were dihydroactinidiolide (odor activity value OAV 345), isovaleraldehyde (OAV 79), and coumarin (OAV 24), which were also confirmed by a recombination study. Furthermore, effects of the fermentation parameters (medium volume, light protection, agitation rate, pH, temperature, and aeration) on the aroma profile were investigated in a lab-scale bioreactor at batch fermentation. Variation of the fermentation parameters resulted in similar sensory perception of the broth, where up-scaling in volume evoked longer growth cycles and aeration significantly boosted the concentrations yet added a green note to the overall flavor impression. All findings prove the robustness of the established fermentation process with M. scorodonius for natural chocolate-like flavor production.

Application of Branch and Bound Method to Optimize the Profit of Kue Kacang Hijau MD Production of Special Souvenir Sabang City

Kue Kacang Hijau MD is a company that engages in the food business in Sabang City. This company produces more than one flavor of mung bean cakes including original flavor, coffee flavor, durian flavor, pandan flavor and chocolate flavor. For the limitation of available raw materials, this company difficulty to optimize its production profits. The aim of this study is to determine the amount of daily production of mung bean cake so the profit is maximum with the limited raw materials that available. This study uses the Branch and Bound Method, that is a method used to solve Integer Programming. From the analysis with this method, the optimal number of mug bean cake production is 1,060 boxes per day, that is 440 boxes of original flavor, 166 boxes of coffee flavor, 146 boxes of durian flavor, 146 boxes of pandan flavor, and 162 boxes of chocolate flavor with maximum profit is Rp. 4,323,200. By applying this method, daily profit would increase 6.35% or Rp. 258,200 compared to the previous profit.

Sensory profiles of cocoa genotypes in Indonesia

Abstract. Sari IA, Murti RH, Misnawi, Putra ETS, Susilo AW. 2021. Sensory profiles of cocoa genotypes in Indonesia. Biodiversitas 23: 648-654. The Cocoa flavor is influenced by genetic factors and has an important role in increasing the added value of beans as specialty products. For this reason, superior genotypes with specific and unique flavors should be identified as fine flavor cocoa (FFC) products. This study was conducted to obtain genotypes with sensory quality and specific profiles. Ten clones under three groups were used: Forastero (KW 516 and KEE 2), Trinitario with purple beans (ICCRI 03, ICCRI 07, ICCRI 09, MCC 02, Sulawesi 1, Sulawesi 2, and TSH 858), and Trinitario with white beans (DR 2). Genotypes were assigned using a completely randomized block design with three replications. A sensory test was performed by three trained and certified panelists using the Indonesian Coffee and Cocoa Research Institute (ICCRI) and Guittard Chocolate Company standards. The attributes, acidity, bitterness, astringency, fresh fruit, browned fruit, floral aroma, woody aroma, spicy, nutty taste, and browned/roasted appearance of cocoa were evaluated on a scale of 1-10. Data were examined through ANOVA, flavor character profiling, PCA Biplot, and dendrogram analysis in STAR 2.0.1, Microsoft Excel 2019, and R Studio. Results showed that the genotypes significantly influenced the chemical content of the beans, and each genotype had a specific flavor character. The genotypes were classified into three groups based on flavor characters via PCA biplot and dendrogram analysis. Two groups of aromatic genotypes had the potential to develop FFC products with weak (DR 2) and strong cocoa taste (ICCRI 09, ICCRI 03, ICCRI 07, MCC 02, and TSH 858). Conversely, the nonaromatic cocoa groups with strong taste were KEE 02, KW 516, Sulawesi 1, and Sulawesi 2. Therefore, the intensity of floral and nutty aromas significantly affected the overall quality of cocoa flavor.

A STUDY ON PRODUCTION OF BANANA FROZEN YOGHURT AND ASSESSING CONSUMER ACCEPTABILITY

Frozen yogurt is a frozen dairy dessert made with yogurt. It’s known for its frozen texture as a dessert and higher nutritional value in comparison with ice cream. Frozen yogurt is used much like ice cream and served in a wide variety of flavors and styles around the world.&#x0D; The objective of this project was to develop a healthier frozen yoghurt with natural banana flavour, and to evaluate its sensory acceptability.&#x0D; Banana frozen yoghurt was produced with vanilla and chocolate flavors.&#x0D; The sensory acceptability of products was tested at Department of Veterinary Public health and Pharmacology (VPHP) by conducting two sensory panels. According to the results, in sensory analysis both vanilla and chocolate flavored products were equally accepted. Further studies need to be carried out to improve the product with a higher probiotic value and better texture.