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Abstract
Objective: To identify an optimal combination of sweet, coffee, and chocolate f lavors to maximize liking of sensory attributes in a beverage formulated with residual grain from amaranth popping.Design/Methodology/Approach: We evaluated nine mixtures formulated with refined sucrose, instant coffee, and cocoa powder. Formulations were plotted in the simplex coordinate system. We prepared a milkshake-like beverage using residual grain from the amaranth popping process (RGAPP) as base. Sucrose, coffee, and cocoa were used as f lavoring agents. We conducted a consumer study to identify the optimal mixture that maximized liking, acceptability, and purchase intent.Results: When testing the overall liking of the prepared milkshake-like product, we observed favorable reactions to those formulations that contained more sucrose and cocoa powder. Consumers found formulations 1 (30% coffee and 70% sucrose), 2 (70% sucrose and 30% cocoa powder), and 7 (30% sucrose and 70% cocoa powder) tastier than the others. The formulations with high coffee and low sucrose content were the least liked. Formulation 8 (70% coffee and 30% cocoa powder) had the lowest overall liking score for the milkshake-like beverage.Study Limitations/Implications: The results represent a segment of mostly young consumers (81%), between 18 and 24 years old.Recommendations/Conclusions: Consumers showed interest in the developed products as they usually drink different kinds of beverages in the morning. There was a significant difference between formulations, mainly due to the different levels of sucrose. The use of f lavorings is a viable strategy for the development of milkshake-like beverages formulated with residual grain from the amaranth popping process aimed to harness the benefits that this ingredient can offer to human nutrition.