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Abstract
Chocolate was formulated with 0, 15, 20, and 25% muscadine pomace powder, serving as a partial replacement for the cocoa mass. Microscopy and PSD analyses confirmed that the refining operation typical of chocolate reduced the muscadine particle size. All samples had Dv(90) values of 20.09 μm or less at 24 h, indicating a smooth texture and mouthfeel. Samples with muscadine pomace had significantly higher average hardness values compared to the control. Rheological tests showed that the viscosity and yield of the melt for all samples were within typical ranges expected for chocolate. The addition of muscadine pomace resulted in minor color changes and caused a small reduction in viscosity likely due to slightly different particle size distribution. A sensory panel of 70 people determined the cap of muscadine pomace powder to be 15-20% in chocolate based on hedonic testing. Participants confirmed that sustainability and health factors could influence purchasing habits.