Sensory and Rheological Properties of Fortified Coconut Milk Based Chocolate Drink as Influenced by Cocoa Powder and Sugar Levels

Kelly Ndombow Yakum *

Department of Chemistry, Faculty of Science, Benue State University Makurdi, Nigeria and Center for Food Technology and Research, Benue State University Makurdi, Nigeria.

Charle Chukuma Ariahu

Center for Food Technology and Research, Benue State University Makurdi, Nigeria and Department of Food Technology, Faculty of Science, Federal University of Agriculture Benue State, Makurdi, Nigeria.

Emmanuel C. Ariahu

Faculty of Pharmaceutical Sciences, Bingham University Karu, Nasarawa State, Nigeria.

John Obaji Igoli

Center for Food Technology and Research, Benue State University Makurdi, Nigeria and Department of Chemistry, Faculty of Science, Federal University of Agriculture Benue State, Makurdi, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Purpose: This study investigated the sensory and rheological properties of fortified drinks made from coconut milk, cocoa powder and sugar.

Methodology: Drinks samples were formulated with different concentration of coconut milk, cocoa powder and sugar levels. Samples incudes: K1 (Coconut milk 100 %), K2 (Coconut milk 99.8 % cocoa powder 0.2 %), K3 (Coconut milk 99.6 %, cocoa powder 0.4%), K4 (Coconut milk 98 %, sugar 2%), K5 (Coconut milk 97.8 %, cocoa powder 0.2%, sugar 2%), K6 ( Coconut milk 97.6 %, cocoa powder 0.4%, sugar 2%), K7 (Coconut milk 96 %, sugar 4%), K8 (Coconut milk 95.8 %, cocoa powder 0.2%, sugar 4%), K9 (Coconut milk 95.6 %, cocoa powder 0.4%, sugar 4%). The samples were produced and subjected to sensory and rheological study using standard methods.

Results: Sensory evaluation; appearance from 8.13(K9) to 7.00 (K2), Aroma from 7.93 (K9) to 6.53 (K1), Mouth feel from 7.83 (K8) to 6.63 (K1) and 6.63 (K3), Taste from 7.90(K9) to 6.27 (K1) and General Acceptability from 8.30 (K9) to 6.40 (K3). The rheological parameters using the power law; consistency index (m) 0.003 to 0.19 (Nsn/m2), flow behavior index (n) n<1 for all drink samples. For the Arrhenius model, µo (frequency factor) ranged from 1.9 x10 -5 to 5.1 x 10 -8.  Ea (activation energy) ranged from 15.55 to 30.70 KJ/mol.  The r squared for both power law model and Arrhenius model, ranges from 0.825 to 0.99 that is approximately 1.  Cocoa powder and sugar levels improved sensory profile. The flow behavior indices (n) of drinks were all less than 1(n < 1) this implies pseudoplastic flow behavior for drinks samples.

Keywords: Rheological behavior, sensory properties, fermentation, coconut milk, cocoa powder


How to Cite

Yakum , K. N., Ariahu, C. C., Ariahu , E. C., & Igoli, J. O. (2024). Sensory and Rheological Properties of Fortified Coconut Milk Based Chocolate Drink as Influenced by Cocoa Powder and Sugar Levels. Asian Journal of Food Research and Nutrition, 3(1), 164–176. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/121

Downloads

Download data is not yet available.

References

Abdullahi MK, Yakubu AA. Determinants of Non Alcoholic Beverages (NAB) Consumption in North-Western Nigeria: A study of Sokoto Metropolis. Nigerian Journal of Basic and Applied Sciences. 2014;21(4):273. Available:https://doi.org/10.4314/njbas.v21i4.5

Belewu MA, Muhammed-lawal A, Abdulsalam K. Date-Coconut Drink : Physico-Chemical and Sensory Qualities D Ate -C Oconut D Rink. Daffodil International University Journal of Science and Technology. 2014;9(2):1–7.

Matin A, Rahman N, Islam T, Ahmed FBH. Effect of adding coconut milk on the physicochemical, proximate, microbial and sensory attributes of «Dahi». Ukrainian Journal of Food Science. 2020;8(1): 49–57. Available:https://doi.org/10.24263/2310-1008-2020-8-1-6

Hanks AS, Just DR, Wansink B. Chocolate milk consequences: A pilot study evaluating the consequences of banning chocolate milk in school cafeterias. PLoS ONE. 2014;9(4):1–7 Available:https://doi.org/10.1371/journal.pone.0091022

Regulations FF. Federal Republic of Nigeria Official Gazette. 2021;135.

Aribah S Al, Sanjaya AP, Muhammad DRA, Praseptiangga D. Sensorial and physical properties of chocolate beverage prepared using low fat cocoa powder. AIP Conference Proceedings, 2020;2219. Available:https://doi.org/10.1063/5.0003435

Putri NT, Sukma M. Development of Chocolate Beverage Products by Considering Consumer Preferences. Proceedings of the Second Asia Pacific International Conference on Industrial Engineering and Operations Management. 2021;1782–1793.

Klis V, Pühn E, Jerschow JJ, Fraatz MA, Zorn H. Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma. Fermentation, 2023;9(6): 1–13 Available:https://doi.org/10.3390/fermentation9060533

Setiadi PA, Saputro AD, Nurkholisa Z, Hardiyanto YF, Bintoro N, Karyadi JNW. Physical characteristic of instanised chocolate beverage powder produced with palm sugar and sucrose as sweeteners. IOP Conference Series: Earth and Environmental Science. 2021;653(1):1–8 Available:https://doi.org/10.1088/1755-1315/653/1/012038

Adhikari B, NG. Preparation and Quality Evaluation of coconut milk incorporated yoghurt. Institute of Science and Technology Journal. 2018;3(5):15–22.

AOAC. AOAC Official Method 2012.09 Vitamins A and E in Infant Formula and Adult/Pediatric Nutritional Formula. 2012;9.

Abadl MMT, Marzlan AA, Sulaiman R, Abas F, Meor Hussin AS. Optimization of coconut milk kefir beverage by RSM and screening of its metabolites and peptides. Fermentation. 2023;9(5), 1–17 Available:https://doi.org/10.3390/fermentation9050430

Hymavathi DT, Roberts TP, Jyothsna E, Sri VT. Proximate and mineral content of ready to use minor millets. International Journal of Chemical Studies. 2020;8(2): 2120–2123. Available:https://doi.org/10.22271/chemi.2020.v8.i2af.9065

Silva K, Machado A, Cardoso C, Silva F, Freitas F. Rheological behavior of plant-based beverages. Food Science and Technology. 2020;2061:258–263.

Amadou NM, Richard EA, Jules-roger K, Dung MS. Advances in Nutrition and Food Science ISSN : 2641-6816 Minerals , Antioxidant Activity and Consumer Preference of Ginger Spiced Yoghurt Minerals, Antioxidant Activity and Consumer Preference of. 2020;(01) Available:Www.Kosmospublishers.Com Contact@kosmospublishers.Com Research,

Perna A, Intaglietta I, Simonetti A, Gambacorta E. Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys. Journal of Dairy Science. 2014;97(11):6662– 6670. Available:https://doi.org/10.3168/jds.2013-7843

Steve O, Olufemi O. Optimization and Evaluation of Some Physico- Chemical and Nutritional Properties of Cereal-Based Soya-Fortified Flours for Dough Meal. Research Gate. 2019;6(1):40–59.

Yakum KN, Amove J, Peter A, Forwukeh VH, Kemjie L. Physicochemical and sensory properties of yoghurt from cow milk , soy bean milk and tiger nut milk blends spiced with ginger powder. International Journal of Food Science and Nutrition. 2022;7(3):42–51.

Alakali JS, Irtwange SV. Rheological characteristics of food gum ( Cissus populnea ). African Journal of Food Science. 2015;3(9):237–242.

Gupta MK, Torrico DD, Ong L, Gras SL, Dunshea FR, Cottrell JJ. Plant and Dairy-Based Yogurts : A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis. Foods. 2022;11(453): 1–18.

Ashaver VA, Ariahu CC, Yusufu MI, Ariahu EC, Gbuusu B. Formulation of Aqueous Drinks Using Tigernut and Moringa Seeds : Effect of Adding Chemical Hurdles and Fortificants on Physico-Chemical and Rheological Properties. Asian Journal of Food Research and Nutrition Volume. 2023;2(4):847–862.

Correa DA, Margarita P, Castillo M. Rheology of a Traditional Dairy Beverage from Colombian Caribbean. 2018;11(23): 1103–1110.

Azeddine F, Sergio PA, Khadir LEl, Ali I, Houssayne B El. Clean technologies rheological behavior and characterization of drinking water treatment sludge from morocco. 2023259–273.