CHARACTERIZATION OF A CHOCOLATE-FLAVORED OAT-BASED PLANT BEVERAGE FOR CHILDREN

The consumption of plant-based beverages during childhood has increased significantly over the past decade, driven by parents’ preference for plant-derived food options and the need for alternatives in cases of lactose intolerance or milk protein allergy. However, when these beverages become the main dietary source in childhood, they may lead to nutritional deficiencies, posing a challenge to the food industry to develop formulations that ensure an adequate supply of essential nutrients while preserving sensory characteristics. This study aimed to evaluate the physicochemical and rheological properties of a commercial chocolate-flavored oat-based beverage developed for children. The formulation contained concentrated coconut milk, pea and sunflower proteins, chicory root fiber, cocoa powder, natural flavors, and the sweetener steviol glycosides. It was enriched with vitamins (C, E, B5, B6, K, D, and B12) and minerals (calcium, potassium, magnesium, zinc, and iron). The pH, instrumental color, proximate composition, and rheological behavior at different temperatures (5, 15, 25, 35, and 45 °C) were determined using a rotational concentric cylinder viscometer coupled to a thermostatic bath. The results were subjected to analysis of variance followed by Tukey’s test (α = 0.05). The beverage showed a slightly acidic pH (6.49 ± 0.02) and color parameters L* = 42.02 ± 0.52, a* = 8.27 ± 0.24, and b* = 16.23 ± 0.15, indicating a reddish-brown hue typical of cocoa-containing products. The proximate composition revealed moisture (86.63 ± 0.05%), ether extract (1.91 ± 0.44%), protein (3.59 ± 0.26%), ash (0.07 ± 0.00%), crude fiber (1.14 ± 0.34%), and carbohydrates (6.59 ± 0.48%), values consistent with those reported on the product label. The Power Law and Herschel–Bulkley rheological models provided good fits (R² ≥ 0.9024), and the sample was classified as a pseudoplastic non-Newtonian fluid (n < 1). Increasing the temperature significantly (p < 0.05) reduced the fluid’s consistency index (k), with a decrease in apparent viscosity from 22.63 mPa·s (5 °C) to 8.39 mPa·s (45 °C) at a shear rate of 25.53 s⁻¹. This result may be attributed to the reduction of intermolecular forces due to the increase in molecular kinetic energy within the food matrix. It is concluded that the oat-based beverage developed for children exhibits promising technological and nutritional potential.