Abstract

PEREZ, Suhey  and  GRANITO, Marisela. High protein content chocolate beverage based on fermented Cajanus cajan and oats. An Venez Nutr [online]. 2015, vol.28, n.1, pp.011-020. ISSN 0798-0752.

A chocolate flavored beverage was developed based on Cajanus cajan concentrate, extracted from fermented grains, and oats. The beverage formulation was performed following a 23 factorial design. Consumer acceptability and intensity of attributes were evaluated by a semi-trained panel, and the accepted fórmulas were described using the methodology of free choice profile. Finally, the proximal composition was determined on the selected beverage. The results indicate that there is a negative correlation between the content of oats and acceptability. For the semi-trained panel, fórmulas with higher consumer acceptance were scored with the highest intensities of color, smell and flavor of chocolate and lower intensity in the attribute of viscosity. The free choice profile of the most accepted formulas, allowed the identification of descriptors that could be attributed to compounds formed during the fermentation process of the legume. According to the proximal composition of the selected formula, a portion of 200mL constitutes a high protein and low fat beverage.

Keywords : Beverage; high protein; Cajanus cajan; oat; fermentation; sensory evaluation.

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