Acceptance and Nutritional Contribution of a Vegetable Milk Enriched Dessert: Evaluation of formulations incorporating soybean (Glycine max), quinoa (Chenopodium quinoa), and lentil (Lens culinaris).

Abstract

The growing demand for functional and healthy foods has driven the development of food products that combine animal-and plant-based ingredients to improve their nutritional profile without compromising sensory characteristics. In this context, a dessert was prepared using cow’s milk and plant-based beverages derived from soy (Glycine max), quinoa (Chenopodium quinoa), and lentil (Lens culinaris), with the aim of evaluating its sensory and nutritional properties.From a nutritional perspective, this type of formulation increases the content of high-quality proteins, dietary fiber, B-complex vitamins, and minerals such as iron, calcium, and magnesium, while reducing saturated fats and cholesterol. The inclusion of plant-based beverages contributes to the development of a product more suitable for individuals with lactose intolerance or those who prefer more environmentally sustainable alternatives.Sensory analysis was conducted through acceptance tests evaluating attributes such as flavor, texture, color, aroma, and overall appearance, using hedonic scales with untrained panelists. The results showed good acceptance of the product, with the combination of flavors and creamy texture being highlighted as favorable aspects.In conclusion, the dessert made with a blend of cow’s milk and plant-based beverages represents an innovative, nutritious, and sensorially appealing alternative that meets the evolving demands of modern consumers seeking more balanced, healthy, and sustainable food options