PRE-WORKOUT FUNCTIONAL FRAPUCCINO: SENSORY DEVELOPMENT AND ACCEPTANCE

Pre-workout nutrition is a strategy to optimize performance in sports practice. The use of caffeine is consolidated as an ergogenic resource for its action on the central nervous system and glutamine is often highlighted for its beneficial action on immune function. The objective of this work was to develop a practical powdered drink, frappuccino-type, for reconstitution with ice water, indicated for pre-workout consumption, aligning functional potential and sensory acceptance. Three formulations were elaborated containing powdered milk, decaffeinated instant coffee, cocoa, sucralose, caffeine, xanthan gum and glutamine, namely: F1 (standard), F2 and F3 containing different concentrations of caffeine and glutamine, and F3 was modified by the inclusion of sucralose and skimmed milk powder to the detriment of whole milk, aiming at caloric reduction and higher protein content. The nutritional composition was carried out based on theoretical food composition tables. The sensory analysis was carried out through an affective test with a hedonic scale by 41 practitioners of physical activity, evaluating the attributes of appearance, aroma, flavor, color, sweetness, consistency and purchase intention and calculating the acceptability index. Statistical analysis was performed using the ANOVA test of variance, with Tukey's post-test considering 5% significance. Regarding the nutritional composition per 20g serving, F1 presented: 84.01 kcal, 2.03 g of protein, 14.81 g of carbohydrates and 1.78 of lipids; F2: 79.4 kcal, 5.51 g of protein, 11.05 g of carbohydrates and 1.37 of lipids; and F3: 67.25 kcal, 7.83 g of protein, 8.35 g of carbohydrates and 0.18 of lipids