Consumer Perception and Technological Characterization of Mini Cakes Prepared With Special Beers

This study evaluated consumer perception of mini cakes prepared with special beers and developed formulations in which milk was fully replaced by different beer styles. Two complementary studies were conducted. First, a structured online questionnaire was applied to 100 Brazilian consumers to assess perceptions of the product concept. Most participants (94%) considered the beer‐based mini cakes highly innovative and associated beer addition with changes in flavor, texture, color, and caloric content, reporting low reluctance to consume the product. In the second study, five formulations were prepared: a control with milk and four formulations containing Stout, Red Ale, Weiss, or Lager beers. Physical analyses included instrumental color, texture profile, and volume, whereas sensory evaluation was performed with 100 consumers using check‐all‐that‐apply (CATA) and a 9‐point hedonic scale. No significant differences ( p  > 0.05) were observed between beer‐based samples and the control for texture, volume, or color, indicating that milk replacement did not impair technological quality. CATA revealed that the control was associated with “sweet taste” and “moist cake,” Red Ale cakes with “fluffy” and “soft cake,” and Stout cakes with “beer aroma” and “firmness.” “Sweet taste,” “sweet cake aroma,” and “characteristic cake flavor” were positively related to acceptance, whereas “beer flavor” negatively influenced liking. All formulations achieved good consumer acceptance (6.39–6.64), corresponding to “slightly liked” to “moderately liked.” Overall, special beers can be successfully used as alternative ingredients in mini cake formulations, adding sensory differentiation without compromising quality or acceptance.