Volume 5 - Volume 5
EFFECT OF ADDING PREBIOTICS IN CHOCOLATE BEVERAGE
Constantly, people want quality of life through food and the food industry increasingly invests in different products. The study aimed to the production of low lactose chocolate beverage with added oat and yacon. Three formulations, one control and two with low lactose milk and addition of yacon meal, 0.88% (F1) and 1.74% (F2), respectively, were produced. There were physical and chemical analyzes; colorimetric analysis and sensory evaluation hedonic scale with 80 untrained painelist, to the attributes of color, taste, smell, overall evaluation and purchase intent. Data were treated statistically by ANOVA and Tukey test at 5 % significance level. As a result, we obtained a good acceptability with notes 6 (like slightly) and 7 (like moderately) for attributes and acceptance rate about 73.68 % and 83.23 %. Regarding the chemical composition, the product was within the specifications of the Brazilian legislation, with humidity around 80 %, ash content of 0.66 %. Was observed that the formulation with the highest yacon content (F2) had a lower content of lipids (1,02%) and higher protein (2.79%), while the formulation without addition of yacon (standard) showed the highest content of lipids (2.97%) and 2.05% protein. It can be concluded that by analyzing the low lactose chocolate beverage with oat and yacon added, the product was within the specifications of the Brazilian legislation and have a good sensory acceptance.
PaperID: p 2237-2247
Author's Name: Sarah Alves Gazeloto, Bruno César Bieli, Luís Fernando Farah Soares, Letícia Misturini Rodrigues and Grasiele Scaramal Madrona
Volume: Volume 5
Issues: Volume 5
Keywords: Chocolate; Oat; Yacon.
Pages: 2237- 2247