Physicochemical and sensory study of energy drinks made from goat whey and caffeine
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| Autors: | , , , |
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| Format: | artículo original |
| Estat: | Versión publicada |
| Data de publicació: | 2026 |
| Descripció: | The study (San José, Costa Rica, 2024) analyzed the physicochemical and sensory characteristics of energy drinks made from goat whey and caffeine. Consumer-based tools such as “Start, Stop, Continue” and “Forced Ranking” were used to identify and prioritize the relevant characteristics of the beverages. A standardized process for producing an energy drink was established by testing whey deproteinization as a processing variable and evaluating turbidity and sedimentable solids. Once the base process was defined and deproteinization was discarded, four formulations were developed based on the identified relevant characteristics, varying flavors (lemon or strawberry), whey content (50%, 70%, or 90%), and sweetener type (sugar or commercial stevia). Turbidity, sedimentable solids, pH, and titratable acidity were evaluated, and overall liking was assessed using a sensory panel of 100 consumers and a 10-cm hybrid hedonic scale. A randomized complete block design was employed for the beverage factor at four levels, considering flavor type and formulation. For overall liking, a completely randomized design with four levels was used, and data were analyzed using Ward’s hierarchical agglomerative clustering method. Although increasing whey content resulted in higher titratable acidity, turbidity, and sedimentable solids, it did not negatively affect consumer liking. The beverage containing 90% whey, strawberry flavoring, and sugar received the highest acceptance scores, suggesting that strawberry flavoring and sugar were key determinants of consumer acceptance. |
| Pais: | Portal de Revistas UCR |
| Institution: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Idioma: | Español |
| OAI Identifier: | oai:portal.revistas.ucr.ac.cr:article/9400 |
| Accés en línia: | https://revistas.ucr.ac.cr/index.php/rnutrianimal/article/view/9400 |
| Paraula clau: | Consumer study dairy products waste utilization product development agroindustry Estudio de consumidores productos lácteos aprovechamiento de residuos desarrollo de productos agroindustria |