Sensory optimization of a flavor mix for a milkshake-like beverage formulated with residual grain from the amaranth popping process

ABSTRACT Objective: to identify an optimal combination of sweet, coffee and chocolate flavors to maximize consumer liking for the sensory attributes of a milkshake-type drink formulated with residual grain from the amaranth popping process. Design / methodology / research: 9 mixtures with refined sugar, soluble coffee and cocoa were formulated, varying their percentages in the simplex coordinate system. A milkshake-type beverage was formulated with residual grain from amaranth popping process and mixtures of sugar, coffee and cocoa as flavoring ingredients. A consumer study was carried out to identify the optimal flavor mix maximizing consumer liking, acceptability and purchase intention. Results: Regarding overall liking, favorable reactions were observed with the formulations with higher sugar and cocoa content. Formulations F1, F2, and F7 were more liked by consumers. The formulations with high percentage of coffee and low sugar were the least pleasant, positioning F8 as the formulation with the least liking in terms of the general taste of the milkshake-type drink. Study limitations / implications: The results represent a segment of mostly young consumers (81%) between 18 and 24 years old. Recommendations / conclusions: Consumers showed interest in the developed drink, since they tend to consume a drink in the morning. Regarding the formulations, there is a significant difference, largely derived from the sugar level in them. The use of flavorings is a viable strategy for the development of milkshake-type beverages formulated with residual grain from the popping of amaranth and to harness the benefits of this grain to human nutrition.Objective: To identify an optimal combination of sweet, coffee, and chocolate flavors to maximize liking of sensory attributes in a beverage formulated with residual grain from amaranth popping. Design/Methodology/Approach: We evaluated nine mixtures formulated with refined sucrose, instant coffee, and cocoa powder. Formulations were plotted in the simplex coordinate system. We prepared a milkshake-like beverage using residual grain from the amaranth popping process (RGAPP) as base. Sucrose, coffee, and cocoa were used as flavoring agents. We conducted a consumer study to identify the optimal mixture that maximized liking, acceptability, and purchase intent. Results: When testing the overall liking of the prepared milkshake-like product, we observed favorable reactions to those formulations that contained more sucrose and cocoa powder. Consumers found formulations 1 (30% coffee and 70% sucrose), 2 (70% sucrose and 30% cocoa powder), and 7 (30% sucrose and 70% cocoa powder) tastier than the others. The formulations with high coffee and low sucrose content were the least liked.  Formulation 8 (70% coffee and 30% cocoa powder) had the lowest overall liking score for the milkshake-like beverage. Study Limitations/Implications: The results represent a segment of mostly young consumers (81%), between 18 and 24 years old. Recommendations/Conclusions: Consumers showed interest in the developed products as they usually drink different kinds of beverages in the morning. There was a significant difference between formulations, mainly due to the different levels of sucrose. The use of flavorings is a viable strategy for the development of milkshake-like beverages formulated with residual grain from the amaranth popping process aimed to harness the benefits that this ingredient can offer to human nutrition