摘要：Considering that the interest of consumers for healthy foods is increasing more and more, the objective of this study was to scale-up the production of two chocolate milk drinks, CLABE (added of conjugated linoleic acid) and CANBE (added of canola oil), by adjusting the parameters used in the laboratory scale. The evaluation of the chemical composition included the determination of moisture, ashes, proteins, lipids and the calculation of the carbohydrate content and caloric value. The drink stability was assessed by measuring the pH and oxidative stability using the quantification of 2-thiobarbituric Acid Reactive Substances (TBARS). The overall drink acceptability and the intention to purchase were evaluated, using a hedonic scale of 9 and 5 points, respectively. The results indicated that the caloric value of CANBE was higher than CLABE, followed by a commercial drink that was used for comparison in this work. Also, CANBE showed higher levels of carbohydrates and proteins than the other two drinks. The amount of ashes of CANBE was similar to CLABE and superior to the commercial product. Among the three drinks, the latter showed the smallest lipid and the highest moisture content s. The addition of conjugated linoleic acid or canola oil had no influence on the stability of the drinks during the period of study, since no significant difference in pH and TBARS between the two drinks was found. The CLABE and CANBE showed better acceptance than the commercial drink, however no significant difference in the intention to purchase among the three drinks was achieved.
