FUNCTIONAL CHOCOLATE DAIRY DESSERT WITH HYDROLYZED COLLAGEN: CHARACTERIZATION AND SENSORY EVALUATION BY CATA METHOD AND ACCEPTANCE TEST

TThe search for functional foods and the greater interest in low-calorie products have increased in recent years. The dairy dessert is a matrix favorable to adding functional ingredients, and hydrolyzed collagen can be added, promoting the effects of anti-inflammatories, antioxidants, healing, and bone and cartilaginous regeneration. They were six samples of low-fat chocolate-flavored dairy dessert and different concentrations of Hydrolyzed Collagen (CH) (F1: 0%, F2: 1%, F:3%, F4:6%, F5:9%, and F6:12%). Centesimal composition was determined by the Official Methods of Analysis, the color by CIE L.a.b. coordinates, and sensorial aspects by Check All that Apply and acceptance test. Except for ash content (p>0.05), there was a significant difference (p≤0.05) between samples with a decrease in moisture, fat, carbohydrates, and an increase in protein content, according to the increase in the addition of CH, due to the increase in dry extract added, whose content protein is 93%. Samples luminosity (L*) decreased significantly according to the increase in CH (p≤0.05), justified by the darkening reaction promoted by free amino groups derived from collagen peptides during heating, and F6 sample showed more expressive color changes, with smaller L*, a*, b*, C* and h. Samples F2 and F3 showed the highest sensory acceptance (p>0.05), with higher frequencies for descriptors of an ideal dairy dessert (homogeneous, creamy, flavor of chocolate, and chocolate aroma). The F5 sample showed lower frequencies for the same attributes, and the lower levels of carbohydrates and fat may have contributed to the increase in bitterness, resulting in the lowest sensory acceptance of this sample. The addition of CH showed promise in formulating a chocolate-flavored functional dairy dessert.