Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1448
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMuhammad, D. R. A.-
dc.contributor.authorKongor, J. E.-
dc.contributor.authorDewettinck, K.-
dc.date.accessioned2021-10-08T11:12:37Z-
dc.date.available2021-10-08T11:12:37Z-
dc.date.issued2021-
dc.identifier.citationJournal of Food Science and Technology, 58 (10), 3933-3941en
dc.identifier.issn0975-8402-
dc.identifier.issn0022-1155-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/1448-
dc.description.abstractSedimentation 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 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 stabilityen
dc.language.isoenen
dc.publisherSpringeren
dc.subjectCocoa drinken
dc.subjectCinnamonen
dc.subjectSuspension stabilityen
dc.subjectXanthan gumen
dc.titleInvestigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drinken
dc.typeArticleen
dc.journalnameJournal of Food Science and Technologyen
Appears in Collections:Food Research Institute

Files in This Item:
File Description SizeFormat 
JFST_58_10_Muhammad_et al.pdf
  Restricted Access
589.37 kBAdobe PDFView/Open Request a copy


Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.