Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates

Rivas, Juan Camilo Mazo; Dietze, Melanie; Zahn, Susann; Schneider, Yvonne; Rohm, Harald

doi:10.1007/s00217-018-3054-z

Cited by 20 publications

(8 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Significant differences (α ≤ 0.05) were observed between formulation 931 and formulations 751, 482, and 369, with formulation 931 having the highest proportion of coffee composition among the formulations. This finding aligns with a study conducted by Mazo Rivas et al (2018), which reported that the pH of chocolate drinks ranged from 6.19 to 6.73. Conversely, research by Bicho et al (2011) indicated that the pH of coffee drinks ranged from 4.98 to 5.39.…”

Section: Physicochemical Profile Of Chocolate Drinksupporting

confidence: 92%

“…Consequently, it can be concluded that all tested chocolate drink formulations exhibited a slightly dark reddish-yellow color, as depicted in Figure 1. These color characteristics align with a previous study conducted by Mazo Rivas et al (2018), which indicated that chocolate drinks tend to have a slightly dark color.…”

Section: Physicochemical Profile Of Chocolate Drinksupporting

confidence: 90%

See 1 more Smart Citation

Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)

Cempaka,

Annisaa,

David

et al. 2023

apjsafe

View full text Add to dashboard Cite

Chocolate drinks are widely consumed due to their rich flavor and polyphenol content. Previous research has highlighted the flavor richness and high polyphenol content of Arabica coffee. This study aims to examine the effects of adding Arabica coffee on the physical characteristics and sensory profiles of chocolate drinks. The composition of the chocolate drinks used in this study includes fermented cocoa powder, Java Preanger Arabica coffee powder, Cascara Arabica, and stevia sweetener. Physicochemical analysis methods encompass color testing, pH measurement, and total soluble solids (TSS) determination. The five tested formulations resulted in a slightly dark yellowish-red color, with pH values ranging from 5.82 ± 0.10 to 6.22 ± 0.08, and TSS content ranging from 5.17 ± 0.76 to 5.90 ± 0.46. In addition to physicochemical analysis, sensory analysis was conducted using the Check-All-That-Apply (CATA) method facilitated by XLSTAT. Although no formulations matched the ideal product, the most preferred formulation consisted of 80% cocoa and 20% coffee, attributed to its sweet flavor. With lower percentages of coffee addition, attributes such as chocolate flavor, sweetness, caramel flavor, and milk flavor became more prominent in the chocolate drinks.

show abstract

Section: Physicochemical Profile Of Chocolate Drinksupporting

confidence: 92%

Section: Physicochemical Profile Of Chocolate Drinksupporting

confidence: 90%

Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)

Cempaka,

Annisaa,

David

et al. 2023

apjsafe

View full text Add to dashboard Cite

show abstract

“…Color properties play an important role in visual impressions [30]. The changes in the coloration of milk beverage were measured by using a USPRO Colorimeter (USPRO Colorimeter CM-3500d, Minolta, Knoica, Japan).…”

Section: Methodsmentioning

confidence: 99%

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

et al. 2019

View full text Add to dashboard Cite

In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO3 concentrations in soaking water (0, 0.5 g/100 mL, and 1.0 g/100 mL) and blanching time (0, 15, and 30 min) on the physicochemical properties of millet skim milk were studied. The parameter changes caused by the above treatment were evaluated via color analysis, physicochemical analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Soaking in water containing NaHCO3 had a significant (p < 0.05) effect on pH, specific gravity, viscosity, and stability. The blanching treatment had a significant (p < 0.05) influence on the total solids of the samples. However, blanching only slightly affected the physical properties of the samples. In addition, soaking and blanching treatments had significant (p < 0.05) effects on the b* value of millet skim milk beverage, whereas there was no significant (p > 0.05) change in L* and a*. SDS-PAGE analysis indicated that the blanching treatment had a significant (p < 0.05) effect on band 5 and band 6 and that the soaking treatment also had a significant effect on the bands of 6 and 7 (p < 0.05). By analyzing the substantial effects, we concluded that the optimum process conditions were soaking with 0.5 g/100 mL NaHCO3 solution and blanching for 15 min.

show abstract

“…The volume of total sample (denoted as V) and the volume of liquid in which the solid particles have settled-down (denoted as Vs) was measured every 24 hours. The sedimentation index (SI), as shown in Equation ( 2), was then assessed every 24 hours [16,18].…”

Section: Cocoa Drink Preparationmentioning

confidence: 99%

Investigation of physical properties, antioxidant activity, and sensory attributes of cocoa drink with the addition of torch ginger flower (Etlingera elatior) and xanthan gum

Pamungkaningtyas,

Leonardi

2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Indonesia is one of top cacao beans producer globally. Other than chocolate, cocoa drink is one of the popular cocoa derivates. The cocoa beverage is usually produced by mixing ingredients such as cocoa powder, sugar, creamer, and stabilizer. Cocoa powder is a great source of antioxidant as it contains polyphenolic compounds. However, the bioactive compounds like polyphenols might decrease during the processing of cocoa drinks. This study aimed to investigate the effect of torch ginger or kecombrang (Etlingera elatior) and xanthan gum addition on the physical properties, antioxidant activity, and sensory attributes of cocoa drink. The addition of torch ginger flower powder increased the antioxidant activity of the cocoa drink, but decrease the pH of the cocoa drink and consumers’ acceptance of aroma and taste of the cocoa drink. The addition of xanthan gum at 0.09 g resulted in the increased total solubility and reduced the sedimentation of cocoa drink.

show abstract

Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates

Cited by 20 publications

References 16 publications

Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)

Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

Investigation of physical properties, antioxidant activity, and sensory attributes of cocoa drink with the addition of torch ginger flower (Etlingera elatior) and xanthan gum

Contact Info

Product

Resources

About