Production of cocoa and carob‐based drink powders by foam mat drying

Abstract

The effect of substitution of cocoa powder with carob and sucrose with stevia, on physical, chemical, and sensory properties of powder drink mixtures was studied. These powders were then subjected to foam mat drying to produce easily solvable instant powders and to determine the effect of the process on their physical, chemical, and sensory characteristics. The addition of carob flour to cocoa/sugar mixtures caused a decrease of cohesion index and mean cake strength, which is beneficial for powder handling. Foam mat drying process led to further improvement of physical properties. To obtain a mixture with good physical, chemical, and sensory characteristics, only a small part of cocoa powder can be replaced by carob flour (up to 10%). Overall, the foam mat drying process leads to formulation of a product with better physical and sensory characteristics and can be successfully applied for production of cocoa/carob/sugar drink powders. Practical applications Consumer demands for newly developed foods with natural, healthy ingredients is increasing nowadays. Carob flour represents a cheaper alternative to cocoa and due to the presence of naturally occurring carbohydrates represents a raw material with low glycemic index and therefore the exploration of its utilization in instant drink powders is of great significance. On the other hand, the industry seeks cheaper alternatives to spray drying and liophyilisation as the wide spread processes for instant powder production. The foam mat drying process is a simple and economical alternative to spray drying and freeze drying. The results of this study indicate that the foam mat drying process can be successfully used in the cocoa and carob drink powder production because it results in powders with better flow properties, which is favorable in the powder handling industries.

Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract

“…After that, two 5-minute centrifugation cycles were performed (Type 2000; Hettich, Tuttlingen, Germany) at 2012× g . After centrifugation, the volume of the sediment in the centrifuge tube (mL) represented solubility ( 35 ).…”

“…25 circular stirring movements within 15 s). Measurement was completed when all the lumps were dispersed ( 35 ).…”

Keçi̇boynuzu Gami / Ksantan Gami İlavesi̇ni̇n Keçi̇boynuzu Meyvesi̇ Yan Ürünleri̇nden Elde Edi̇lmi̇ş Yeni̇ Nesi̇l Atiştirmalik Tasarimina Etki̇si̇

“…About 50% of the carob dietary fiber (by weight) is associated with polyphenols which are condensed tannins (proanthocyanidins), gallic acid, catechins, quercetin glycosides, epicatechin gallate and epigallocatechin gallate differentiating from other fiber sources (Nasar-Abbas et al, 2016). Similarly, cocoa powder is antioxidant rich source including polyphenols mainly flavonoids, however compositions of cocoa powder and carob flour could change according to several factors as origin, process conditions (Benković et al, 2018).…”

The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder

“…Molecules 2022, 27, 7689 2 of 11 that, carob powder was added to chocolate [10] or Halva [11] to replace cocoa powder and obtain nutritionally more valuable confectionary products. In terms of the production of value-added food products, processes have been proposed to manufacture alcoholic beverages and carob-based drink powder [12,13]. Regarding the literature published in recent years and consumer demand for healthier food products, carob pod powder is at the forefront of the food industry.…”