Open AccessGinger-flavoured ready-to-drink cocoa beverage formulated with high and lowfat content powder: consumer preference, properties and stability
Author(s) -
K.E.N. Faiqoh,
Dimas Rahardian AJi Muhammad,
Danar Praseptiangga
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s2).004
Subject(s) - food science , raw material , mathematics , flavor , ingredient , chemistry , lightness , physics , organic chemistry , optics
Cocoa beverage is commonly made from cacao powder combined with other ingredientforming a suspension system. The purpose of this study was to determine the effect of thefat content of cocoa powder (high and low) and the concentration of ginger powder (0-8%) on the properties and the stability of ready-to-drink cocoa beverage applyingCompletely Randomized Factorial Designs (CRFD). Moreover, the consumer perspectiveabout the quality attributes of cocoa drink was also surveyed to give insights on theimportant parameters in the cocoa drink. The results showed that viscosity andsedimentation were the two most important parameters determining the acceptability ofcocoa beverage. The stability of the ginger-flavoured cocoa beverage was significantlyinfluenced by the fat content of the raw material. The most preferred cocoa beverage wasthe sample formulated with low-fat cocoa powder and 8% ginger powder. The sample hada lightness level of 29.21, the antioxidant activity of 70.5%, total phenolic content of 9.53mg GAE/mL cocoa beverage, total flavonoid content of 4.68 mg QE/mL cocoa beverage,pH of 7.68, and viscosity of 18.53 cP.