VEGETABLE PROTEIN DRINK FLAVORED WITH BOCAIUVA: DEVELOPMENT AND SENSORY ACCEPTANCE BY PRACTITIONERS OF PHYSICAL ACTIVITY

Interest in plant-based beverages has grown significantly due to adherence to plant-based diets, lactose intolerance, and the search for more sustainable alternatives. The combination of vegetable proteins and regional fruits represents an opportunity for innovation. The bocaiuva (Acrocomia aculeata (Jacq.) Lodd), a fruit of the Brazilian Cerrado, is rich in bioactive compounds and nutrients such as vitamin A, fiber, lipids and minerals, being promising as a sensory and nutritional ingredient. In addition to soy protein, traditionally used, alternative sources such as peas and rice have stood out for their balanced nutritional profile and application in product development. This study aimed to develop vegetable protein drinks flavored with ready-to-eat bocaiuva, evaluating their sensory acceptance by physical activity practitioners. Three formulations were elaborated with variations in vegetable protein sources: F1 (soybean), F2 (peas and rice) and F3 (blend of soybean, peas and rice). The drinks were sweetened with xylitol and flavored with 30% diluted bocaiuva pulp (1:3), apple nectar and vanilla essence. The sensory analysis was carried out with 78 practitioners of physical activity, using a 9-point hedonic scale for sensory attributes and a 5-point scale for purchase intention. The data were analyzed using the Kruskal-Wallis and Mann-Whitney tests (p<0.05)