Chocolate-coated banana candy: formulation, analyses, and acceptability

The growing demand for natural and new food products has prompted researchers to look into alternative food innovations that provide nutritional value while addressing challenges such as food wastage and poverty alleviation. In response, the development and assessment of chocolate-coated banana candies was the main focus of this study. In particular, it looked at the product's appearance, taste, texture, and aroma as well as general customer acceptability, differences in sensory qualities among treatments, and shelf life under both ambient and cold storage conditions. The formulation with the best performance was subjected to microbiological and proximate tests. The study employed an experimental-developmental method using a completely randomized design. Evaluation samples were appropriately coded, and the experiment was replicated three times with ten semi-trained panelists and 100 customer respondents. Sensory evaluation was carried out using a 9-point Hedonic Scale, and the gathered data were analyzed using descriptive statistics and analysis of variance. Treatment C, with Green Cavendish bananas, had the highest mean scores across all sensory measures, followed by Treatment B (Red Banana) and Treatment A (Española). There were no apparent differences among treatments in terms of texture, taste, aroma, or appearance, according to statistical analysis. However, Treatment A (Española) was chosen for microbiological and proximate testing as well as shelf-life evaluation due to its overall consumer acceptance. The results validated its potential nutritional benefit and appropriateness for prolonged use. The product remained stable for up to 20 days at room temperature and 30 days under chilled conditions, according to a shelf-life examination. The Aerobic Plate Count was analyzed at 60 cfu/g, showing good microbiological quality and storage stability, and no Fecal Coliforms, Salmonella, Escherichia coli, yeast, or mold were found, further supporting product safety.