Desenvolvimento e avaliação de bebida láctea não fermentada adicionada de concentrado protéico de soro de leite (WPC) e sucralose

Abstract

The demand for healthier foods has increased, and to keep up with the market demand, food is being developed with reduced sugar content and enriched with functional and healthy substances. Dairy drink is a food rich in nutrients and widely consumed in Brazil, making interesting the development of variations of it, to maintain innovations and competitiveness in the market. The objective of this research was to produce a chocolate milk beverage with coffee added with different concentrations of whey protein concentrate (WPC) and sucralose, without any sugar added. Four formulations of the dairy beverage were made, with different concentrations of WPC (0%, 4%, 6% and 8%), used to enrich the beverage with whey protein, a high biological value protein, and the other ingredients were standardized. The microbiological parameters analyzed were the counting of total mesophilic aerobes, with results within the legislation, and total coliforms absent. The physical-chemical parameters analyzed and the mean values found were: the pH ranged from 6.06 to 6,18, protein from 4.50% to 7,40%, fat from 0.60% to 0,80%, total soluble solids from 12.35% to 21,10%, lactose from 6,75% to 11,60% and viscosity from 280.0cP to 915,0cP. The sensory evaluation had a positive result, with an acceptability index of all attributes in all formulations above 80%. The treatment with the highest average score was F2 (with 6% WPC), which presented an average score of 7.7 (moderately enjoyed), also being the one with the highest acceptability index in all attributes (mean of 85%). It was also the preferred treatment by the panelists, where 36.44% of the evaluators preferred it, followed by 31.36% for F3 treatment (with 8% WPC), 19.49% F1 treatment (with 4% WPC), and 12.71% of the Control treatment (with 0% WPC). These results demonstrate the preference of the consumers for a higher viscosity and the strong flavor added by the condiment (cinnamon) being softened due to WPC. The product, however, was well accepted in all formulations.