Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa dr
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ORIGINAL ARTICLE
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink Dimas Rahadian Aji Muhammad1,2
•
John Edem Kongor1,3 • Koen Dewettinck1
Revised: 5 October 2020 / Accepted: 8 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa powder (natural or alkalized). Rheological and microstructural properties determination was used to examine the stabilization effect mechanism. The cocoa powder characteristic was investigated to study the correlation between cocoa powder properties and suspension stability. The results showed that xanthan gum is the most effective stabilizer to prevent particle sedimentation of the cinnamon-cocoa drink. Xanthan gum formed a network entrapping the particles. It increased the viscosity from 2.47 to 70.44 mPa s at a shear rate of 10/s. The drink formulated with alkalized cocoa powder has a better stability than that formulated with natural cocoa powder. However, at the concentration of 0.1% (w/v), xanthan gum could prevent sedimentation regardless the type of cocoa powder. The addition of xanthan gum up to 0.1% (w/v) had no significant effect on pH and antioxidant properties of the cinnamon-chocolate drink with a minor change in the lightness (L*) parameter. As such, the value of L*, pH, phenolic
& Dimas Rahadian Aji Muhammad [email protected] 1
Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Ghent, Belgium
2
Department of Food Science and Technology, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta 57126, Indonesia
3
Council for Scientific and Industrial Research—Food Research Institute, P.O Box M20, Accra, Ghana
content and antioxidant activity of the cinnamon-cocoa drinks remained stable at around 22.5 ± 0.9, 7.2 ± 0.1, 0.31 ± 0.5 mg epicatechin equivalent /ml and 0.44 ± 0.3 mg tannic acid equivalent /ml, respectively. This study can be useful for the food industry to define a novel strategy to produce ‘‘ready-to-drink’’ cocoa-based beverage with prolonged suspension stability. Keywords Cocoa drink Cinnamon Suspension stability Xanthan gum
Introduction Cocoa (Theobroma cacao L.), the main ingredient of chocolate and cocoa drink, is one of the most important agricultural products of Indonesia. This country has approximately 1.5 million hectares of cocoa plantations with a total production of 220.000 tons in 2019 (Food and Agriculture Organisation 2020). Beside conventional chocolate products, in this country many industries produce chocolates and cocoa drinks enriched with herbs and spices, including cinnamon (Cinnamomum Sp.). It can be understood as cinnamon
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