Technological and Shelf‐Life Impact of Açaí ( Euterpe oleracea ), Beetroot ( Beta vulgaris ), and Hibiscus ( Hibiscus sabdariffa ) Flours in Whey‐Based Cocoa Beverages

Whey, a byproduct of cheese production, is characterized by high lactose, protein, and mineral content with a low‐fat composition. Due to its abundance of bioactive compounds, it is considered a dairy byproduct of significant biological value. To evaluate the impact of plant‐based ingredients on whey cocoa beverages, 10 formulations were developed using açaí, beetroot, and hibiscus flours. Each flour was incorporated independently at concentrations of 0.5%, 1.5%, and 2.5% (w/v). The study employed a factorial design to examine the interactions among flour type, concentration level, and storage duration, providing a comprehensive assessment of their technological effects. The formulations were assessed for pH, syneresis, water‐holding capacity (WHC), instrumental color, and microbiological stability over 20 days (Days 1, 5, 10, 15, and 20). On Day 1, incorporating açaí, beetroot, and hibiscus flours reduced pH and syneresis while increasing color parameters ( L ∗, a ∗, b ∗, and C ∗) and WHC. During storage, formulations containing beetroot flour exhibited a significant decrease in pH. By the end of storage, syneresis increased across all treatments, including the control. These findings underscore the potential of açaí, beetroot, and hibiscus flours to modulate the technological properties of whey‐based cocoa beverages, enhancing their potential functionality and value.