Modifying the Particle Density of Cocoa Powder using Puffing Method for Sustainable Consumption and Production
Cocoa consumption is often linked to the health of consumers as the flavanols contained in cocoa have several benefits for the human body. However, cocoa consumption in Indonesia is still considered low. Efforts to improve the production and quality improvements of cocoa need to be accompanied by an increase in chocolate consumption in the country. One main drawback of beverage product that contains cocoa powder is that the cocoa powder precipitates easily, which can reduce the taste and health benefits of cocoa powder. Hence, this research aims to develop a technique to increase the buoyancy of cocoa powder in beverages so that it can be evenly distributed in the liquid. This study used cocoa powder products which are available in the market (Windmolen and van Houten brands). The water content of cocoa powder was measured using the gravimetric method. The puffing chamber with pressure control was made from a cylindrical tube. Sensory test (preference test) of the cocoa powder samples were performed, based on several parameters, including colour, aroma, and taste were analysed. Furthermore, statistical analysis was performed on the data obtained from the sensory test. Our results showed that the cocoa powder which had been in the puffing chamber had a decrease in density. Furthermore, the cocoa powder samples undergoing the puffing process with higher pressure and longer time had a lower moisture content. In addition, the statistical analysis showed that the puffing process did not significantly affect the preference for the taste of cocoa powder. Overall, the puffing technique decreased the density of cocoa particles, so the particles would be distributed in the liquid evenly.
Authors:
Ganden Supriyanto, S. Achadiyah, B. A. Rahardjo, Teddy Suparyanto, Joko P. Trinugroho, and Bens Pardamean
6th International Conference on Agriculture, Environment and Food Security, AEFS 2022