Concentrado de proteína vegetal en polvo saborizado con cacao natural y Stevia: Un suplemento apto para veganos

Abstract

Plant-based protein products have attracted attention in the last decades from people who are interested in incorporating healthy lifestyle habits, which translates into increased consumption of vegan protein products. Growing awareness of the health benefits of vegan protein powder and high levels of digestibility are driving the adoption and consumption of this product. In the present work, the alkaline extraction of the protein contained in Flor de Mayo beans, broad beans and lentils was carried out. With the resulting protein concentrate, a mixture was made with 12.5 g, 7.5 g and 5.0 g of lentil, broad bean and bean concentrate, respectively, and 2.0 g of Xanthan gum; different samples were formulated with 20 and 25 g of cocoa, and with 2.5 and 3.75 g of sweetener (2.5% Stevia). The demand analysis of the product and the sensory analysis of the taste and the general acceptability of the different formulations were carried out. No significant differences were found between the formulations, that is, the concentration of cocoa and sweetener did not affect the flavor or the general acceptability of the consumer.