Açaí, guaraná, and Sugar in Fermented Dairy BeveragesAdded With WPC : Effects on Acceptance and Sensory Attributes

ABSTRACT Given the growing demand for functional foods that combine health, well‐being, flavor, and innovation, especially among active consumers concerned with nutrition, this study evaluated the effects of sugar and açaí pulp concentrations, as well as the impact of the presence and absence of guaraná extract, on the formulation and sensory acceptance of a fermented dairy beverage enriched with whey protein concentrate (WPC). Additional statistical analyses were conducted, including Cochran's Q test, multiple paired comparisons, correspondence analysis, and an evaluation of sensory attributes' effects on product acceptance (penalty analysis). The results indicated that variations in sugar and açaí pulp concentrations significantly influenced the sensory characteristics of the beverage, affecting overall acceptance and several of the 21 evaluated sensory attributes. It was possible to identify distinct preference patterns among segmented consumer groups. Guaraná extract changed consumer perception, differentiating the formulations and impacting acceptance across different segments. Cluster analysis revealed distinct consumer profiles, enabling the identification of specific preferences and supporting strategic product development aligned with current market trends. The developed formulation shows potential for the functional food market, and further studies are recommended with gym‐goers and physically active individuals to assess product acceptance in this target audience and evaluate storage stability.