Effects Of Types And Ratios Of Carrier Agents On Physicochemical Properties Of Freeze-Dried Cocoa Juice Powder

Abstract

The present study aimed to investigate the influences of types and ratios of carrier agents on the physicochemical properties of cocoa juice powder. Two independent variables including types of carrier agents (Alginate, Maltodextrin, Whey protein) and ratios of carriers with juice were studied. The process was carried out using Labconco free-zone (8L-50oC) freeze-drier. Moisture content, hygroscopicity, bulk & tapped density, pH, total phenolic content (TPC), antioxidant capacity (AC), and flow ability of the obtained powder were performed on the obtained powder. The study on types of carrier agents showed that all the analyzed parameters were significantly affected by adding carriers. At the 5:5WP sample, the powder retained the highest value for TPC (0.94 mg CVE/ g powder); however, the AC was relatively low compared to other samples. Meanwhile, at the 15A sample, the highest AC value (173.71 mg GAE/g powder) was obtained together with the relatively low TPC (0.32 mg CVE/ g powder). However, these samples also contained the highest moisture, which would negatively affect the shelf life of the samples due to biochemical degradation. As the sample with the highest concentration of Maltodextrin (MD) contained low moisture but had a relatively high in AC and TPC, it should be suggested as a good carrier agent to encapsulate cocoa juice.