Open AccessThe effect of steaming time and types of cocoa powder on the characteristics of instantized cocoa powder made using batch-type steam jet agglomerator
Author(s) -
Y F Hardiyanto,
Arifin Dwi Saputro,
Z Nurkholisa,
P A Setiyadi,
Nursigit Bintoro,
Redika Ardi Kusuma
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/653/1/012089
Subject(s) - steaming , food science , materials science , economies of agglomeration , water content , chemistry , pulp and paper industry , chemical engineering , geotechnical engineering , engineering
Cocoa drink is a beverage product made from cocoa powder. However, more effort is needed in its manufacture to dissolve the cocoa powder because the fat content of cocoa powder is quite high. Agglomeration process with steam is one of the methods to produce cocoa powder that dissolves easily in water. This research aimed to examine the effect of cocoa powder, and steaming time on cocoa drink powder characteristics. Two types of cocoa powder were used, namely C cocoa powder dan P cocoa powder. Five steaming times, namely 1, 2, 3, 4, and 5 minutes were applied. The results showed that types of cocoa powder and steaming duration as well as their interaction influenced the characteristics of instantized cocoa powder. After the agglomeration and drying process, cocoa drink powder exhibited the following physical characteristics: higher solubility value, lower dispersibility value, lower moisture content, lower L* values, higher a* values, lower b* values.