IJOST Published Article Details

Abstract Abstract This study developed and evaluated sugar-free chocolate cookies enriched with cacao (Theobroma cacao L.) nibs using four formulations that varied only in sweetener type. An experimental research design was applied to compare a control sample with regular sugar (T0) and three alternative treatments using erythritol–sucralose (T1), honey (T2), and coconut syrup (T3). Sensory evaluation was conducted with 112 respondents composed of trained panelists and untrained consumers. Results showed significant differences in taste, color, and overall acceptability, while aroma and texture did not differ across treatments. T1 obtained the highest ratings, indicating a balanced sweetness, desirable color development, and strong overall preference. Cost analysis confirmed the feasibility of producing T1, with a reasonable cost per portion and selling price. The findings highlight the potential of erythritol–sucralose as a suitable sugar-free alternative for producing healthier cookies without compromising sensory quality. Keywords: Sugar-Free Cookies, Cacao Nibs; Alternative Sweeteners, Sensory Evaluation, Erythritol–Sucralose, Product Development, Cost Analysis