<b>Sensorial and rheologic evaluation of a chocolate-based drink produced with water-soluble soybean extract and cheese whey</b> - 10.4025/actascitechnol.v32i4.5739

Abstract

Soy is a food rich in proteins and its cost is lower when compared to animal protein. However, it is still under-consumed, especially in the Western world. Cheese whey is a byproduct of the dairy industry originated from the production of cheese, and is very harmful to the environment when disposed improperly, given that it then might become a pollutant. Its treatment is usually expensive, but its composition is quite rich in nutrients needed in the human diet. In this context, five different formulations of a chocolate-based drink were produced using soybean and/or cheese whey, with the purpose of assessing the sensorial acceptance of the formulations regarding attributes like color, flavor and consistency. For the prepared samples, rheological characterizations were also performed in the temperatures of 10 and 20°C. The results showed that the formulation produced only with whey had higher sensorial acceptance in terms of flavor and consistency. On the other hand, this same formulation was found to achieve lower levels of consistency and pseudoplasticity.