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Physical, chemical and sensory properties of instant cocoa powder enriched with industrial hemp extract (Cannabis sativa L.)

Because an inadequate diet is a characteristic of modern lifestyle, there is an increasing interest for functional foods that, besides their normal function, have additional functional properties for the purpose of improving human health. One of the practical ways to implement them are instant beverages. Lately, cocoa has been studied for its health benefits, primarily for its polyphenolic content and association with a risk reduction from cardiovascular diseases. Despite the fact that cocoa already possesses functional properties, the market is saturated with instant cocoa powders which have been supplemented with different vitamins, minerals, fibers and bioactive compounds to enhance their functionality. One of the emerging ways to enhance functional properties of instant cocoa powders is the addition of herbal extracts. The discovery of beneficial effects of industrial hemp (Cannabis sativa L.) on human health has led to the idea of producing cocoa powders enriched with hemp extract. Hence, the aim of this study was to, using a foam-mat drying process, produce functional instant cocoa powders enriched with aqueous hemp extracts. The extracts were added in two different forms: liquid and microencapsulated in a gelatin matrix. Besides different forms, the concentration of added extracts was also varied (2.5, 5, 10 and 15 % w/w). Physical(foam density and stability, particle size, bulk density, flow properties), chemical (total polyphenolic content and antioxidant capacity) and sensory properties of produced foams and powders were analyzed. Based on the obtained results it was visible that the type of the added extract affected powder dry matter, total polyphenolic content, antioxidant capacity, cohesion index and foam dry matter. The percentage of the added extract affected bulk density, all sensory properties and the total polyphenolic content. Percentage of the added extract had a more significant influence (p < 0.05) on the produced samples and their properties in comparison to the type of the added extract. When comparing flow properties, it was evident that the addition of the microcapsules caused an increase of the cohesion index. Furthermore, the addition of the hemp extract in concentrations of 2.5 and 5 % w/w improved chemical (higher total polyphenolic content and antioxidant capacity) and sensory properties, while higher levels of added extract did not prove to be beneficial due to an intensive aftertaste and herbal aroma which affected sensory scores. The results of this study confirm the suitability of hemp extract as an ingredient in functional cocoa production, as well as the suitability of instant cocoa powders as vehicles for functional supplements.

instant cocoa powder ; foam mat drying ; industrial hemp ; functional beverages

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