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

• Published in: Journal of food science and technology 2021-10, Vol.58 (10), p.3933-3941
• Main Authors: Muhammad, Dimas Rahadian Aji, Kongor, John Edem, Dewettinck, Koen
• Format: Article
• Language: English
• Subjects: Alginates; Alginic acid; Alkalizing; Antioxidants; Beverages; Carrageenan; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cinnamon; Cocoa; Epicatechin; Equivalence; Food industry; Food Science; Nutrition; Original; Original Article; pH effects; Phenolic compounds; Phenols; Powder; Rheological properties; Sedimentation; Sedimentation & deposition; Shear rate; Stability; Tannic acid; Xanthan; Xanthan gum
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04855-y

Sedimentation 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 stability.