This work aimed to develop, characterize and evaluate the acceptance of two chocolate food preparations (one containing albumin and the other whey protein concentrate - WPC) for 7 to 10 year old children. The food preparations were created based on nutritional recommendations established for this age group. The following physicochemical parameters were evaluated: chemical composition, stability, pH, viscosity and fluidity. The sensory analysis included the hedonic and attitude scales, consumption intent and sweetness and was carried out by 142 judges from a university center, averaging 24.5 ± 7.3 years old, of which 66.2% were female. The data were submitted to a statistical analysis, adopting a significance level of p<0.05. The chemical compositions of the formulae did not differ on a dry weight basis (p>0.05). Values of 3.88 (albumin) and 4.79 (WPC) times more protein were observed per 100 mL of sample than in a commercial beverage. The first preparation was more viscous (137.33 cPversus 22.33 in the WPC one) and less fluid (took 69 seconds for 40mL to flow versus 29 by the WPC one). Concerning the pH, the product with albumin was alkali (8.60) and that with WPC was acid (6.28). Both preparations were stable and homogeneous after 24 h visualization. The sensory analysis showed that the preparations were similar in all the tests (p>0.05) and the best features for both were the flavour, texture and sweetness. Good acceptance of the preparations was observed, with a median score of 7 and values above 80% for the sum of the positive responses in the tests. In conclusion, the food preparations showed good physicochemical characteristics and were nutritionally balanced, with good market potential.
Sensory analysis; Children; Physical properties; Chemical properties; Egg white proteins; Dairy protein