Physicochemical and sensory evaluation of chocolates filled with blueberry (Vaccinium meridionale), hibiscus flower (Hibiscus sabdariffa L.) and pitahaya (Hylocereus undatus) jellies

Fruit-filled chocolates represent a sophisticated fusion of the smoothness of chocolate with the freshness of jellies, creating a sensory experience that integrates both texture and flavor. This research aimed to evaluate the physicochemical and sensory characteristics of chocolates made with different cocoa percentages and filled with blueberry jelly (Vaccinium meridionale), hibiscus flower (Hibiscus sabdariffa L.), and pitahaya (Hylocereus undatus). A Completely Randomized Design (CRD) with a factorial model A*B was applied, where factor A= corresponded to cocoa percentage (30 %, 50 %, and 70 %) and factor B= filler type (blueberry, hibiscus flower, pitahaya). The physicochemical characterization of the filled chocolates showed moisture values ranging from 2.02 % to 6.65 %, ash from 1.13 % to 2.65 %, fat from 28.09 % to 44.93 % and protein from 4.73 % to 8.59 %. Sensory analysis highlighted treatment T2 across all evaluated parameters, including as color (4.50), odor (4.40), flavor (4.20), bitterness level (4.00), and acceptability (4.50). It is concluded that the incorporation of blueberry jelly, hibiscus flower, and pitahaya significantly influences the physicochemical and sensory characteristics of chocolate bonbons.