Sobremesa de chocolate enriquecida com proteína

Abstract

Whey is a co-product of the dairy industry, it represents the watery portion of milk that separates from the clot during cheese making. Whey can be widely used in food production, with a positive nutritional impact and relevance in the industry. Whey protein is commonly called Whey Protein, and is extracted from a process of filtration and protein concentration and lactose reduction. Chocolate is the main product obtained from cocoa, defined as a suspension of solid particles (sugar, cocoa solids and milk solids), containing a phase rich in fat. Being it, one of the most consumed foods in the world, it is composed of flexible ingredients, making it possible to be used and prepared in different ways. Aiming at consumers' intention to consume more protein in their diet, the present work had as main objective the development of a chocolate dessert enriched with whey protein. Three formulations were developed with different concentrations of whey protein, a control formulation (0%), one with 2% and the other with 11% in relation to the total mass of the dessert. These formulations were submitted to texture analysis by the texture analyzer, where the formulation with 11% whey protein had higher values for firmness and consistency. The samples were also subjected to a sensory analysis with untrained tasters to verify the acceptability of the formulations to the consumer and the sample with 11% of whey protein obtained an acceptability of 93%, the highest score among the three formulations. The nutritional table was calculated by classifying the formulation with 11% whey protein as a food with increased protein content. The parameters evaluated indicate the potential success of the protein-enriched chocolate dessert, achieving optimal sensory and nutritional indices.