Development of a chocolate rice drink enriched with fructooligosaccharides for older adults

Abstract

The objective of the work was to develop, from rice flour, a reduced-sugar chocolate drink with fructooligosaccharide syrup (FOS) for the diet of the elderly. The flour content was defined by evaluating the stability of the drink 24 h after production, using a five-point scale, and the sensory attributes appearance, color and body homogeneity, as well as the overall sensory evaluation using a 10-point scale. Of increasing intensity to the right in which extremes were established from terrible to excellent. Acceptance limits were set at scores higher than six. The results of the response variables were statistically processed using a simple classification analysis of variance and a Duncan multiple range test. Once the proportion of flour was established, the drink was characterized in its main physicochemical and microbiological indicators. A descriptive test was also carried out. The evaluation of the acceptability of the product was carried out through a population sensory acceptance test. The results showed that it is possible to obtain a chocolate drink with adequate compositional and microbiological characteristics. The result in the overall quality evaluation allowed an evaluation of very good, while in the acceptability test 95% of the participants considered the product between the categories I like it and I like it very much. The shelf life of the product in 4 L polypropylene containers stored at 4 ºC was seven days.