Physical stability of chocolate milk

Boomgaard, Th. van den; Vliet, T. van; Hooydonk, A.C.M. van

doi:10.1111/j.1365-2621.1987.tb00489.x

Cited by 23 publications

(10 citation statements)

References 6 publications

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“…Previous research has shown that cocoa powder particles form a network structure with added stabilizers and proteins, which stabilizes the mixture and increases its viscosity (Boomgaard, Vilet & Hooyidonk, ). The formation of the network happens in several stages: first the protein binds to the cocoa particle, then the micro‐coagulated particles are formed which are finally interlocked by a stabilizer (ADM Cocoa, ).…”

Section: Resultsmentioning

confidence: 99%

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

Benković

Radić

Čepo

et al. 2018

J Food Process Engineering

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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.

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Section: Resultsmentioning

confidence: 99%

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

Benković

Radić

Čepo

et al. 2018

J Food Process Engineering

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“…The important factor while using cocoa powder as an ingredient in liquid products is the stability of the product. Maintaining a continuous network formed by the interaction of protein and protein‐covered cocoa particles in the presence of a suitable stabiliser (carrageenan) helps to prevent sedimentation, and to some extent, segregation (Vliet & Hooydonk, 1984; Boomgaard et al. , 1987).…”

Section: Resultsmentioning

confidence: 99%

Process development of a chocolate‐flavoured peanut–soy beverage

Deshpande

Chinnan²,

Phillips

2008

Int J of Food Sci Tech

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A new beverage product was developed utilising two protein-rich oilseed sources, namely peanut and soy. Medium-roasted peanut flour and chocolate flavour were incorporated to offer pleasant flavour profile. The peanut-soy combination would also improve essential amino acid profile, especially that of lysine, compared with an all-peanut product. A pilot-plant scale beverage-processing protocol involved filtration, homogenisation and pasteurisation as the major operating steps. Beverage formulation employed a three-component constrained mixture design. The low-and high-bound constraints were determined for peanut (30.6-58.7%), soy (28.3-43.5%) and chocolate syrup (13.0-25.9%) based on lysine content, viscosity and visual stability index values of 51-mg g )1 protein, 36.9 mPa s and 1.00, respectively. The beverage formulation and processing protocol thus developed were the basis for further study on consumer acceptability of the new chocolate-flavoured peanut-soy beverage.

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“…Control 2 obtained slightly higher heat stability than control 1 at its inherent pH which could be ascribed to its cocoa powder content. Boomgaard et al (1987) also reported that cocoa powder slightly increased the heat stability maximum Results from the present investigation regarding addition of herb on the heat stability of dairy drinks are in accordance with the observations of earlier work of O'Connell et al (1998) who observed that addition of phenol rich plant extracts i.e. freezedried green tea extract at 0.4 percent (w/v) and black tea extract at 1.0 percent (w/v) level increased heat stability of skim milk and converted type A HCT-pH profile to type B HCT-pH by slightly shifting of the HCT-pH profile to more alkaline values at its maximum pH.…”

Section: Heat Stabilitymentioning

confidence: 99%

Effect of sterilization treatment on polyphenol content, antioxidant activity and stability of free and encapsulated herb (Terminalia arjuna) added milk drink

Sawale¹,

Patil²,

Hussain³

et al. 2019

IJDS

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In the current investigation, effect of heat treatment (121ºC/15 min) on stability, polyphenols content and antioxidant activity of milk drinks added with alcoholic extract Terminalia arjuna were determined. Four different vanilla chocolate flavoured milk drink samples viz. supplemented with free (Drink 1) and encapsulated (Drink 2) form of T. arjuna and their respective controls (Control 1 & Control 2) devoid of herbal extract were prepared. The sterilization treatment reduced the antioxidant activity and phenolic content of drink 1, while reverse trend was noticed for drink 2. Heat coagulation time, measure of stability of milk drinks, revealed that addition of T. arjuna extract led to a decrease in pH (Drink 1-pH 6.67 to 6.65 and Drink 2-pH 6.67 to 6.66) of milk drinks thus led to destabilization of casein micelles as evidenced from the appearance of flakes in heat stability tubes. Control samples showed type A kind of HCT-pH profile, while Drink 1 and Drink 2 showed type B kind of HCT-pH profile. The study indicated that encapsulation is effective in preserving the bioactivity of T. arjuna extract during heat treatment.

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Physical stability of chocolate milk

Cited by 23 publications

References 6 publications

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

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

Process development of a chocolate‐flavoured peanut–soy beverage

Effect of sterilization treatment on polyphenol content, antioxidant activity and stability of free and encapsulated herb (Terminalia arjuna) added milk drink

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