Development of Non-Dairy Chocolate-Vanilla Flavored Protein Shake Powder

Choo, Bao Xin (2023) Development of Non-Dairy Chocolate-Vanilla Flavored Protein Shake Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Plant based protein and artificial sweetener as an alternative to animal-based protein and sugar has exhibited an upward trend as sources of protein supplements with lower calories and sugar content for athletes and all consumers. The objectives of this study were to determine the proximate composition, physical properties and sensory acceptability of chocolate-vanilla flavored black eyed pea protein shake powder. Black eyed pea powder was mixed with chocolate and vanilla powder and salt as control while addition of sucralose into the black-eyed pea powder, chocolate and vanilla powder and salt served as the sample. The proximate composition, calories content, total sugar content, physicochemical properties and reconstitution properties of control and sample were evaluated. The results of proximate composition, calories content, pH, color, reconstitution properties and sensory attributes in terms of appearance and aroma indicated that there was no significant difference (p > 0.05) between control without sucralose and sample with the addition of sucralose. Results showed that samples with the addition of sucralose significantly (p < 0.05) affect the total sugar content, brix value, water activity and sensory attributes regarding the flavor, texture and overall acceptance. Both control and sample can be claimed as a high protein food product because they had reached the requirement for at least 20% of the food's energy content. Sensory attributes of the sample were accepted by panelists with higher liking scores compared to that of control that were not accepted by panelists with low liking scores. These results demonstrated that black eyed peas powder was recommended as plant-based protein supplement and addition of sucralose as alternative source of sugar can enhance food’s overall acceptance. Keywords: Non-dairy black eyed pea protein shake powder, sucralose, proximate composition, physicochemical properties, sensory acceptability