Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey-Based Cocoa Beverage.

This study aimed to develop high-protein and prebiotic buffalo whey-based cocoa beverages supplemented with calcium caseinate, egg albumin, and rice protein and evaluate their composition, stability, and sensory characteristics. Four formulations with inulin (2.5%) and different protein sources (5.0%) were prepared: BWB - buffalo whey beverage; BCC - beverage with calcium caseinate; BPR - beverage with protein rice; and BEA - beverage with egg albumin. All protein-enriched beverages contained 7.05-7.53% protein and were classified as high-protein products. No pathogenic microorganisms were detected, although mesophilic counts reached 6.26-7.12 log CFU/mL after 10 days, which coincided with pH reductions after 15 days (5.95-6.06 in BWB and BPR vs. 6.39-6.83 in BCC and BEA). Viscosity was influenced by protein type, with BWB showing the lowest values (333.5-409.1 mPa·s), BCC the highest values (827.4-1094.7 mPa·s), and BPR/BEA intermediate values (572.7-622.4 mPa·s), comparable to those of smooth samples. As chocolate is a dark chocolate drink, all the treatments were pointed to as having a sweet taste "moderately less than ideal." BWB, BCC, and BEA achieved acceptable overall liking ("liked it somewhat"), with purchase intentions classified as "undecided" or "probably would buy". In contrast, BPR was rated "slightly displeased," primarily due to sandy/grainy mouth feel linked to rice protein solubility. Overall, beverages represent a sustainable and functional alternative and can be easily optimized to improve sweetness and texture, aligning sensory expectations with current trends for functional dairy-based drinks.