DEVELOPMENT OF VEGAN CREAMY DESSERT USING COCONUT MILK

Keywords: milk of non-conventional source, thickeners, texture profile.
Abstract: Currently, the market require new products or a variety of ingredients used in products already available. Coconut milk, which contains saturated fatty acids and medium-chain triglycerides, can be a good replacement to the cow milk for people who show some alimentary restriction. In this context, the present research aims to develop a creamy dessert with cocoa flavor, based on coconut milk. The effect of the modified starch concentration as well as the cocoa concentration (100% and 50%) in the proportion of 1: 3 through were studied using central composite rotational compound, including three central points. The creamy desserts were prepared with coconut milk (20%), carboxymethylcellulose and guar gum (0.5%), sugar (2.5%), cocoa (100% and 50%) in a ratio of 1: 3, modified starch and potassium sorbate (0.03%). These formulations were analyzed for texture profile (TPA) after seven days of storage (7 ± 1 ° C). It was verified that cocoa added to the creamy dessert had significant effectfor hardness, guminess and chewing. For adhesiveness and cohesion, the addition of cocoa resulted in a negative effect. The texture parameters of the sample containing 2% modified starch and 25% cocoa (1:3) were compared with a commercial sample and presented similarity. 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. Finally, the selected creamy dessert formulation, containing 2 % of starch and 25% of cocoa was characterized by centesimal composition with lipids (9,62%) and proteins (4,34 %). Then, the creamy vegan dessert with a cocoa flavor may be a viable alternative because, in addition to its texture similar to a commercial product, it has nutritional characteristics enriched.