Abstract
It has been reported that hydrolyzed collagen (HC) can provide important functional and technological properties in food products. However, its application in chocolate-flavored dairy desserts remains underexplored, representing a significant scientific gap. Six chocolate-flavored functional dairy desserts with varying levels of HC (F1-0%, F2-1%, F3-3%, F4-6%, F5-9%, F6-12%) were evaluated for composition, color, rheology, microstructure, and sensory aspects. Protein content increased with the addition of HC, whereas moisture, fat, and carbohydrates decreased (p < 0.05). Luminosity (L*) decreased significantly with the addition of HC, and F6 demonstrated the most pronounced color changes. Microstructural analysis revealed structural differences in the gel formed in F1, F2, and F6, whereas lactose crystal formation was evident at 3% HC. Rheologically, F1 exhibited the most pseudoplastic behavior (0.582) and F6 the least (0.738). The highest consistency index was observed in F5 (59.3 Pa s(n)). Sensory analysis favored F2 and F3 for attributes such as creaminess and chocolate flavor, whereas F5 had the lowest acceptance. This study is innovative as it is the first to comprehensively characterize the impact of HC on chocolate-flavored dairy desserts, providing scientific evidence on its technological and sensory implications. PRACTICAL APPLICATIONS: This research indicates that hydrolyzed collagen has demonstrated potential as an ingredient for the dairy industry, allowing the development of potentially functional dairy desserts with higher protein content, lower fat and carbohydrate content, as well as optimized texture and consistency. In addition, concentrations of 1%-3% proved to be ideal for maintaining sensory acceptance. This innovation meets the growing demand for healthy foods and can be applied to the creation of differentiated lines of dairy desserts with nutritional, functional, and technological appeal in the market.