Utilização de leite de coco na elaboração de sobremesa cremosa sabor cacau

Abstract

Nowadays, the latest dietary needs make the need for the development of the new products or the variety of ingredients used in products already available in the market. Coconut milk is the liquid of the coconut pulp, which besides to possess a big amount of saturated fatty acids and medium-chain triglycerides, it can be a good replacement to the cow milk for people who show some allergies and/or intolerance to the components from the same cow milk. In this context, the present project has the objective to develop a cocoa-flavored creamy dessert using coconut milk-based. This experiment has been divided into three steps. In the first, step was done preliminary tests, in order to determinate the best thickeners to will be used in the formulation. The thickeners (carboxymethylcellulose, agar gum, xanthan gum, iota carrageenan gum, methylcellulose, low methoxy pectin, locust bean gum and guar gum) were individually and combined tested by syneresis test, checked every three days during fifteen days. In this step, the associated carboxymethylcellulose and guar gum, at a concentration of the 0,5 %, presented the better stability. In the second step has verified the effect of the modified starch concentration as well the cocoa concentration (100% and 50%) in the proportion of 1:3 through the central rotatable composite design (CRCD) 2², including three central points. The creamy desserts were done with coconut milk (20%), thickeners (associated carboxymethylcellulose and guar gum) (0,5 %), sugar (2,5 %), cocoa (100% and 50 %) in the proportion of 1:3, starch modified and potassium sorbate (0,03%). These formulations were analyzed with respect to texture profile analyses (TPA) (hardness, chewiness, gumminess, cohesion, adhesiveness, and springiness) after seven days under cold storage (7± 1°C). It was verified that a concentration of cocoa added to the creamy dessert showed positive significant effect, with 95% of confidence, to hardness, gumminess, and chewiness. For adhesiveness and cohesion, the adding cocoa resulted in a negative effect. The texture parameters were compared to the commercial sample, determining the that a formulation 04 (F04) from CRCD showed similarity to it. Finally, the selected creamy dessert formulation (F04), containing 2 % of starch modified and 25% of cocoa in the proportion of 1:3 was characterized by centesimal composition. The F04 showed better lipids (9,62%) and proteins (4,34 %) content than the commercial sample. These differences probably occurred because of the composition of the milk used (coconut milk and cow milk), as well as the presence of cocoa (100% and 50 %). The sensory analysis showed the medium score, approximately 8 to color, smell and texture; 6 to taste, 7 to general impression and 3 to purchase intention. However, the vegan cocoa-flavored creamy dessert can be a viable alternative to replace the same product present in the market of cow milk-based, because, besides its similar texture to a commercial product, it shows nutrition characteristics enriched.