Development of a fermented beverage from a cowbean paste

Abstract

The objective of this work was to formulate and evaluate a fermented beverage from a cowpea bean paste. For this, four levels of total solids were evaluated in standardized milk from cowpea bean paste (5, 7, 8 and 9% m/m), defining the level of total solids in the standardized vegetable milk by applying the Friedman test, by fifteen trained evaluators, establishing an increasing order of preference in the fundamental characteristics, texture and flavor. Subsequently, the product was characterized from the physicochemical, sensory, microbiological and rheological point of view. The fermented beverage formulation was established from the Cowpea bean paste, considering 7% m/m of total solids as the most appropriate level for the standardization of vegetable milk. The product presented an adequate hygienic-sanitary quality and high assessment of its sensory characteristics, it presented a protein and fat content of 3.6 and 1.56% m/m, respectively; 0.5% m/m ash; 10.56% m/m of total carbohydrates; a total solids content of 15.40% m/m, acidity 0.70% m/m expressed as lactic acid and a viscosity of 2720 mPa∙s.