Development and sensory evaluation of a sugar-free beverage based on peruvian cacao (Theobroma cacao L.)

Rivera Hijar S.F.; Incio Chira A.; Bohórquez-Medina S.L.; Bohórquez-Medina A.L. · Nutricion Clinica y Dietetica Hospitalaria (2026) · DOI: 10.12873/ncdh-200

Resumen

Introduction: In recent years, overweight and obesity have become increasingly prevalent among adults, partly due to the frequent consumption of sugar-sweetened beverages. This context has increased the need for healthier beverage alternatives formulated with natural functional ingredients such as Peruvian cocoa (Theobroma cacao L.). Objective: This study aimed to develop sugar-free functional beverages formulated with different natural Peruvian cocoa powder, sweetened with monk fruit, and evaluate their sensory acceptance. Methods: Three beverage formulations were developed containing 5% 7% and 10% concentration of natural Peruvian cocoa powder, while maintaining constant amounts of unsweetened almond milk, monk fruit, psyllium, and salt. Sensory evaluation was conducted with 60 untrained adults. A 9-point hedonic scale was used to assess color, aroma, flavor, texture and overall acceptability. Results: Cocoa concentration significantly influenced color and flavor attributes. The formulation containing 10% cocoa obtained the highest mean score for color (7.38 ± 1.22), whereas the 5% cocoa content achieved the highest scores for flavor (7.03 ± 1.33) and overall acceptance (7.10 ± 1.18). Significant differences were found among all formulations, for color, however flavor differed only between the 5% and 7% formulations. No significant differences were found for aroma, texture or overall acceptability. Conclusions: The formulation containing 5% natural Peruvian cocoa showed the best balance between sensory characteristics and consumer acceptance. These findings support the use of natural cocoa, almond milk, and monk fruit as a suitable strategy for developing sugar-free functional beverages with potential as healthier alternatives for young adults.

Instituciones: Universidad San Ignacio de Loyola