Sensorial and physical properties of chocolate beverage prepared using low fat cocoa powder
Salwa Al Aribah, Adhitya Pitara Sanjaya, Dimas Rahadian Aji Muhammad, Danar Praseptiangga
Abstract
This study aimed to investigate the effect of hydrocolloids (iota carrageenan, kappa carrageenan, and xanthan gum) on the panelist acceptance of chocolate beverage formulated with low-fat cocoa powder. The impact of hydrocolloid incorporation on the quality attributes of the chocolate beverage, in terms of color, total soluble solid and pH value were also evaluated. The result showed that the incorporation of hydrocolloids improves the panelist acceptance score. The addition of xanthan gum at the level of 0.2% resulted in the highest panelist acceptance level. The total soluble solid and pH value of the chocolate beverage with hydrocolloids were significantly differenced with control, while the color difference value between the chocolate beverage with and without hydrocolloids was very low.