Naslov
Effect of carob flour addition on physical and chemical properties of cocoa drink mix powders

Autori
Benković, Maja ; Radić, Kristina ; Vitali Čepo, Dubravka ; Kvaternjak, Ivka ; Srečec, Siniša

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book od Abstracts of the 5th International ISEKI_Food Conference / Pittia, Paola ; Silva, L.M. Cristina ; Schleining, Gerhard ; Reinhardt, Nadia ; Hebrard, Francisco Javier Casado - Stuttgart : ISEKI-Food Association, 2018, 189-189

ISBN
978-3-900932-57-2

Skup
5th International ISEKI_Food Conference

Mjesto i datum
Stuttgart, Njemačka, 03.07.2018. - 05.07.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
carob, cocoa, cohesion, antioxidant capacity, dietary fibre

Sažetak
Governed by the fast paced modern way of life, today’s consumers are becoming increasingly aware of the lack of important nutrients in the food consumed on daily basis. Because of that, the demand of the consumers to develop new, functional foods, yet easy and fast to consume is constantly increasing. Instant cocoa powder beverages present a form of beverage and a form of commodity at the same time, offering “the cocoa comfort” on one side, as well as antioxidants and health benefits on the other. However, these beverages are mainly comprised of a basic recipe of 70 % sucrose and 30 % cocoa powder, resulting in a very high glycaemic index beverage. In this research, by replacing a certain amount of cocoa powder with carob flour and sugar with stevia, new functional powder mixtures with lower glycaemic index were produced. Altogether 8 mixtures were produced, including the control samples which were comprised only of sugar and cocoa powder. Physical properties of the mixtures were determined by a powder rheometer (StableMicro Systems, Godalming, UK) performing 3 tests: quick test, powder flow speed dependency and caking test. The results indicated that the mixtures with a larger percentage of carob flour had lower cohesion index values and compaction index values, as well as lower mean cake strength, which are favourable properties for powder handling. Higher percentage of carob flour led to higher tapped bulk density values with less changes in volume at higher number of taps. Reconstitution properties were evaluated as dispersibility and solubility. Dispersibility times were lower for mixtures containing more carob flour, while there was no significant differences among mixtures detected for solubility. As for chemical properties, antioxidant capacity and total polyphenolic content dropped with higher amounts of carob flour in the mixtures, while the total fibre content was higher for mixtures which contained more carob flour. These findings indicate the potential of carob flour use in functional powder drink mixture development due to better flow properties and higher total fibre content of such mixtures.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija, Poljoprivreda (agronomija), Prehrambena tehnologija

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