Optimization and consumer acceptability of carob powder as cocoa substitute in lactose-free cashew nut almonds-based beverage

Several benefits are associated with cocoa powder consumption as antioxidant properties and cardio protective effect. However, due to some disadvantages, such as the presence of stimulating and allergenic substances, products have been developed using carob powder as cocoa substitute. The product does not have the same disadvantages as the cocoa, besides been naturally sweetened and is a good source of fiber. The objective of this research was to develop a lactose-free cashew nut almond (CNA) beverage similar to a chocolate milk beverage and to optimize the beverage by estimating the feasible percentage of substitution of cocoa for carob powder and the ideal sucrose and carrageenan content. In the first phase, a 23 factorial planning type was carried out. As for the second phase, seven samples were subjected to acceptability tests carried out with 70 untrained panelists. By response surface methodology, the total substitution of cocoa for carob powder (2 g/100 mL) in lactose-free CNA-based beverage is feasible. The seven formulations achieved good sensory acceptance. The concentration of sucrose exerts a great influence on the sensory acceptance of the beverage. It is recommended the use of 18.8% sucrose.