| dc.description.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. | en_US |
