Abstract
Adding sucrose improved the reconstitution process of powdered cocoa beverage (PCB). However, high amount of sucrose is undesirable from a nutritional perspective. This study aimed to understand the impact of sucrose reduction on the powder and reconstitution properties of powdered cocoa malted beverage (PCMB), which has a different ingredient composition and processing method from previously studied PCB. Five PCMB powder samples were prepared with their sucrose levels successively reduced from 20% to 0%. Powder properties (particle size distribution, bulk density) and reconstitution properties (wettability, dispersibility, solubility, rate of reconstitution) of the PCMB powders were investigated. Novel methods to measure the reconstitution of PCMB were also developed because the standard methods were incompatible with PCMB. Sucrose reduction was found to significantly increase particle size, wetting time and overall reconstitution time. It influenced wettability to the largest extent, and wetting appeared to be the rate-determining step of PCMB powder reconstitution process.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
