2025-03-252025-03-252019-10-18RAMOS, Amanda Albuquerque Gouvêa. Caracterização microbiológica, físico-química e perfil sensorial otimizado de chocolate amazônico. 46 f. Trabalho de Conclusão de Curso (Tecnologia de Alimentos) - Universidade do Estado do Pará, Belém, 2019.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/557The present study aimed to evaluate the microbiological, physicochemical and to determine the Optimized Descriptive Profile (ODP) of three regional chocolate samples with different cocoa percentages. For microbiological characterization, total and thermotolerant coliform counts, Salmonella spp., Staphylococcus aureus, reducing sulfite clostridia, filamentous fungi and yeast, and mesophilic bacteria were analyzed. For a physicochemical evaluation, moisture, ashes, crude protein, lipids, pH, total soluble solids in ºBrix, total titratable acidity and carbohydrates were determined. For the sensory characterization the ODP method was used, with the participation of 16 semi-trained judges, who defined 10 sensory attributes (color, brightness, sweet taste, residual bitter taste, cocoa mass aroma, cocoa mass flavor, astringency, melting, sandyness and hardness). For acceptance, we used a hedonic scale structured with nine points, respectively, containing the descriptive terms located between "extremely liked" and "extremely disliked". As for microbiological evaluation, all samples showed results in accordance with the chocolate legislation. Regarding the physicochemical characterization, for the attributes moisture, ash, total titratable acidity, pH and carbohydrates there was no significant difference (p> 0.05) between samples A and B, however, they differed from sample C. For lipids, all samples comply with legislation of chocolate (≥ 20%). From the results obtained for the ODP, for the attributes color, residual bitter taste, cocoa mass aroma, cocoa mass flavor, and astringency, it is observed that the sample C obtained the highest average, with significant difference in 5% between the three samples. Regarding acceptance, sample A had the highest average for four of the six attributes analyzed, and higher purchase intention (3,97) among the three samples analyzed. It was concluded that the ODP allowed characterizing the samples with different concentrations of cocoa. Sample C received less acceptance because consumers did not have the habit of consuming chocolates with higher concentration of cocoa.Língua PortuguesaAbertoTrabalho de Conclusão de Curso (TCC)