PLANT-BASED AND COLLAGEN-ENRICHED INSTANT COFFEE BEVERAGES: DEVELOPMENT AND QUALITY ASSESSMENT

Abstract

This study aimed to develop and evaluate powdered coffee-based beverages using as alternatives to cow's milk plant extracts enriched with hydrolyzed collagen (11.11%). Four plant-based formulations were prepared using almond (AM), oat (OA), coconut (CO), a blend of all three extracts (MIX), and compared with a dairy-based control formulation. The beverages were subjected to physicochemical, microbiological, and sensory analyses. Results indicated that the proportion of hydrolyzed collagen used (11.11%) was insufficient for the plant-based formulations (6.59%–7.82%) to reach protein levels comparable to those of cow's milk (10.93%). All formulations complied with Brazilian microbiological standards. The CO formulation presented the highest lipid content (11.28%), greatest lightness after reconstitution (L* = 43.97), and showed the best sensory performance, achieving an acceptability index (AI) of 84.17% for aroma and a purchase intent of 45%. The remaining plant-based formulations showed AI values below 70% for flavor, texture, and overall appearance. Overall, the results indicate that coconut extract demonstrates potential as a dairy substitute in coffee-based beverages. For future studies, it is recommended to evaluate new strategies to increase the protein content and improve the sensory acceptance of the other formulations.