| dc.description.abstract | The study aimed to investigate impacts of cocoa particle size, concentrations of
emulsifiers (xanthan gum and gellan gum), and initial water temperature on the
suspension stability of cocoa particles in hot chocolate drinks. The experimental
approach and comparative analyses were designed to provide insights and knowledge
necessary for optimizing cocoa particle suspension stability through physicochemical
tests and sensory evaluations. The study examined three cocoa particle sizes (20µm,
45µm, and 75µm), two types of emulsifiers (xanthan gum and gellan gum) at three
different concentrations (0.1%, 0.2%, 0.3% w/w), and three initial water temperatures
(70°C, 80°C, and 90°C). The smaller cocoa particle sizes were associated with higher
sedimentation indices. Xanthan gum exhibited excellent gel-forming capabilities, such
that the addition of just 0.2% w/w reduced the sedimentation index to nearly zero.
There was a correlation between total phenolic content and antioxidant capacity, where
higher total phenolic content was associated with greater antioxidant capacity. Among
the conditions tested, the combination of 20µm cocoa particle size, 0.1% w/w xanthan
gum, 0.3% w/w gellan gum, and an initial water temperature of 80°C demonstrated the
highest effectiveness in improving the suspension stability of cocoa particles in hot
chocolate drinks. | en_US |
