Physicochemical, color, and sensory characteristics of cacao instant drink with addition of buni and cinnamons blends

Abstract

Studied the effect of substituting cocoa powder with buni, cinnamons, palm sugar, and stevia on the physicochemical, color, and sensory characteristics of cacao instant drink. These powders were treated to extract and foam mat drying to conveniently solve instant powders and examine the effect of the process on their physicochemical, color and sensory properties. The addition of buni, cinnamons, palm sugar, and stevia to cocoa mixtures caused a decrease of wettability and solubility from cacao drinks, which is beneficial for easily soluble water and removal packaging. Twelve samples of cacao drinks, including cacao with buni and cinnamon blends or without addition buni and cinnamon, were evaluated by a sensory panel using a hedonic ranking test method with thirty-one untrained panelist and attributes describing flavor and taste. Analysis of flavor and aroma attributes showed that samples with the addition of cacao-buni-cinnamon were acceptable to panelists. While the color characteristics obtained from cacao drinks, generally yellow-red or orange, with a high level of lightness. Overall, the addition of buni, cinnamon, palm sugar, and stevia blends can be appropriately applied to the formulation of instant cacao drinks, with physical and sensory characteristics suitable for functional drinks.