Open AccessPhysical characteristics of instantized cocoa drink formulated with maltodextrin produced using continuous-type steam jet agglomerator
Author(s) -
Z Nurkholisa,
Arifin Dwi Saputro,
Y F Hardiyanto,
Phung Adi Setiadi,
N Bintaro,
Joko Nugroho Wahyu Karyadi
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 - 10.1088/1755-1315/653/1/012111
Subject(s) - maltodextrin , steaming , food science , jet (fluid) , materials science , chemistry , mathematics , spray drying , chromatography , physics , thermodynamics
Cocoa drinks are greatly demanded by consumers, considering that Indonesia has a relatively high temperature. The purpose of this study was to examine mathematically, the characteristics of instantized cocoa powder produced using continuous-type steam jet agglomerator with 8 hours drying duration. The variables used in this study were fat content (11, 27%, and a mixture of both) and maltodextrin content (25, 30, 35, and 40%). The results of this study indicated that fat, maltodextrin and their interactions affected the characteristics of instantized cocoa powder. It can be seen from several characteristics that instantized cocoa powder had higher solubility values (40-65%) and lower dispersibility values (3-5%) than those of reference sample, made without “hot” steaming process.