Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation. Issue 1 (22nd November 2021)

• Record Type: Journal Article
• Authors: Sanches, Flávia Leticia; de Jesus, Eliane Pompeu; Alves, Vanessa; Quast, Leda Battestin; Romio, Ana Paula; dos Passos Francisco, Cátia Tavares; Tormen, Luciano; Bertan, Larissa Canhadas
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 1(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-11-22
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16151
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The use of plant‐based raw materials is a promising non‐dairy alternative for the development of new vegan foods. This study aimed to develop a creamy vegan dessert (CVD) made with coconut milk and cocoa flavor. The CVDs were made with coconut milk powder, thickeners, sucrose, cocoa, modified starch, and potassium sorbate. A 2 2 factorial design was used, considering modified starch and cocoa as the independent variables, and the texture parameters as the dependent variables. The formulations were characterized for the texture profile after 7 days of refrigerated storage and compared with a commercial creamy dessert (CCD), and the results showed greater similarity for the formulation CVD4 (2% modified starch and 25% of cocoa) Thus, both the CVD4 and the commercial sample were characterized for the proximate composition. CVD was well accepted by consumers; however, it is necessary to study the use of other ingredients to reduce the residual bitterness. Practical applications: Coconut milk is a promising non‐dairy ingredient alternative to the preparation of the creamy vegan dessert which presented a similar texture profile of commercial dessert due to cocoa addition making this one was well accepted by consumers.