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

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Abstract

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.

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Acknowledgements

Hercules Foundation is acknowledged for its financial support in the acquisition of the Scanning Electron Microscope JEOL JSM-7100F equipped with cryo-transfer system Quorum PP3010T (Grant Number AUGE-09-029). We would like to thank Universitas Sebelas Maret for supporting this research through international joint research and publication grant (No. 452/UN27.21/PN/2020). The authors also thank Jan Cromphout, Alina Rupprecht, Konstantinos Kios, Lore Lybeert and Stijn Vanderroost for assisting to collect some data in this research.

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Authors and Affiliations

  1. Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000, Ghent, Belgium

    Dimas Rahadian Aji Muhammad, John Edem Kongor & Koen Dewettinck

  2. Department of Food Science and Technology, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta, 57126, Indonesia

    Dimas Rahadian Aji Muhammad

  3. Council for Scientific and Industrial Research—Food Research Institute, P.O Box M20, Accra, Ghana

    John Edem Kongor

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  1. Dimas Rahadian Aji Muhammad
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  2. John Edem Kongor
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  3. Koen Dewettinck
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Correspondence to Dimas Rahadian Aji Muhammad.

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Muhammad, D.R.A., Kongor, J.E. & Dewettinck, K. Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink. J Food Sci Technol 58, 3933–3941 (2021). https://doi.org/10.1007/s13197-020-04855-y

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  • DOI: https://doi.org/10.1007/s13197-020-04855-y

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