Potencial da bocaiuva (Acrocomia aculeata (Jacq.) Lodd) no desenvolvimento de bebida vegetal proteica para atletas: inovação alinhada à sustentabilidade

Abstract

The Cerrado and Pantanal biomes harbor a diversity of fruits with remarkable nutritional value, which can be used for the development of innovative and sustainable food products. This study aimed to develop and characterize protein-enriched plant-based beverages flavored with bocaiuva pulp (Acrocomia aculeata (JACQ.) Lodd), a native fruit of these Brazilian biomes with high nutritional potential for athletes. Three formulations were prepared using different protein sources: F1 (soy), F2 (pea and rice blend), and F3 (soy, pea, and rice blend). The beverages were prepared with 30% bocaiuva pulp diluted in water (1:3), xylitol, vanilla essence, and apple nectar. Physicochemical analyses included determination of moisture, ash, proteins, lipids, carbohydrates, energy value, pH, and soluble solids. Sensory evaluation was conducted with 78 physically active participants. The results indicated that all formulations presented protein contents between 6.21% and 7.02%, classifying them as “a source of protein” according to current legislation. Formulations F1 and F3 achieved higher mean scores for flavor, sweetness, consistency, and overall acceptance, with acceptability indexes above 70%, demonstrating the potential of bocaiuva in the development of protein plant-based beverages with regional value and sustainability appeal.