Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink

Effect of polysaccharide addition on food physical properties: A review

The texture, flavor, performance and nutrition of foods are affected by their physical properties during processing, cooking, storage, and shelf life. In addition to chemical, physical, and enzymatic modification methods, polysaccharide addition is also considered a safe, effective, and convenient food modification strategy. However, thus far, literature review on the effects of polysaccharides on the physical properties of foods is few. Therefore, the present work reviews the effects of polysaccharides on water retention capacity, rheological property, suspension ability, viscoelasticity, emulsifying property, gelling property, stability, and starch regeneration and digestion. Furthermore, the existing problems and future recommendations during food physical property modification by polysaccharides are presented. This work aims to provide some theoretical references for future research, development, and application of polysaccharides on food physical property modification.

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is superior to other milk due to its higher protein content and superior emulsion properties. As such, this study investigated the physico-chemical characteristics, sensory profile, and consumer acceptability of commercial and prototype water buffalo chocolate milk incorporated with alkalized and natural cocoa powder. Based on four buffalo chocolate milk samples, consumer acceptance was assessed by 120 consumers, which was combined with descriptive sensory data using a trained panel (n = 8) to determine drivers of liking. Compositional proximate analysis of alkalized and natural cocoa powders showed a significant difference in pH, moisture content, ash content, and fat content. Descriptive analysis showed that 8 out of 13 attributes (color, visual sandiness, cocoa and vanilla aroma, smoothness, creaminess, vanilla taste, and chocolate aftertaste) were effective discriminators of sensory attributes. Overall, buffalo chocolate milk samples were equally liked, but hedonic ratings of the individual attributes revealed that the samples were statistically different for color, viscosity (mouthfeel), and chocolate flavor. Partial least square regression (PLSR) identified chocolate flavor, viscous appearance, viscous mouthfeel, and bitter aftertaste as positive "drivers of liking". The darker color provided by alkalized cocoa powder did not increase consumer liking. The purchase intention was equal for all chocolate milk samples, whether alkalized or natural. Both cocoa powders showed comparable performance in the manufacture of buffalo chocolate milk. Using natural cocoa powder may be beneficial to local producers of cocoa powder and cocoa farmers since it is easier to produce, while it can provide a marketing advantage for dairy beverages in the global trend of going back to "organic" and "natural".

Formula Optimization and Physicochemical Characterization of Tempe Drink Powder

Tempe is chosen as the main ingredient of tempe drink powder (TDP) due to its protein digestibility, phytochemical compounds, as well as vitamins and minerals. Previous studies had been conducted to develop TDP formula. The commercial TDP formula showed that improvement of quality aspects needs to be done so the product has better physical and chemical characteristics. In order to optimize the TDP formula, the viscosity, water solubility index (WSI), water absorption index (WAI), sedimentation index (SI), proximate, antioxidant activity, isoflavone content, GABA content, and physicochemical properties were analyzed. The optimized formula was done using the mixture experiment optimization method with optimization d-optimal to obtain the best formula. The optimization result showed that the best formula proportion consisted of 70% (w/w) Tempe flour, 18.23% (w/w) maltodextrin and 1.77% (w/w) guar gum. The best formula was chosen due to having better chemical characteristics compared with the commercial TDP and commercial soy drink powder (SDP), with protein content of 42.61%, antioxidant activity of 58.36 mgAEAC/100g, daidzein and genistein isoflavones of each 48.18 and 140.06 mg/100g and GABA of 21.24 mg/g. Based on the physical characteristics, the optimum formula had a lower viscosity value (18.67 cP) and WAI (2.58g/g) as well as a higher SI value (10.18%) and WSI (9.70%) compared with the commercial TDP. The optimum TDP formula has fulfilled the quality requirements based on the Indonesian National Standard (SNI 7612:2011) regarding soy drink powder.