Consumer perception and acceptability of alternative plant-based winter beverages

Consumers may have diverse opinions about the products they consume, and
understanding their perceptions is crucial for enhancing the formulation of new products, making them more appealing. In this context, the objective was to characterize and evaluate the sensory acceptance of a winter vegetable drink (similar to vegan cappuccino) made from baru nuts and sweetened with sugar (FS) and allulose (FA). Cocoa, soluble coffee and cinnamon have also been added to plant-based beverage formulations. Samples were evaluated for sensory acceptance (9-point hedonic scale) and intensity of sensory attributes by the Rate-All-That-Apply (RATA) test (3-point scale) by 100 consumers. The results were analyzed using analysis of variance (ANOVA). For appearance, aroma, and texture, the acceptance of the samples did not differ significantly (p > 0.05). However, concerning taste and overall impression, FS exhibited higher means (6.65 and 6.93, respectively) than FA (5.59 and 6.37, respectively). Furthermore, the acceptability index (%), was above 70% for both samples, except for the taste of FA, which showed a lower percentage. As for
the RATA, of the 14 attributes, significant differences were found only for sweet taste and pleasant taste, with mean scores (low to moderate intensity) of 1.61 and 2.14 for FS, and 1.08 and 1.61 for FA, respectively. Thus, sucrose promoted greater perception of sweet taste than allulose. In general, both formulations were well accepted, with higher averages for the one developed with added sucrose. However, the observed differences between the sensory characteristics of the two
formulations were minimal. The allulose can be a viable substitute for sucrose, being a calorie-free alternative for consumers, but it must be added in higher concentrations to achieve the level of sweetness that sucrose offers. Furthermore, a plant-based winter drink with baru nuts may appeal to consumers due to its healthy and sustainable appeal.