Physical Characteristics of Instanised Milk Cocoa Drink Sweetened with Sucrose Produced Using Continuous and Batch Type Steam Jet Agglomerator: A Preliminary Study
Dania Rima Diasti(1), Eva Fadmah Dyaningrum(1), Rohadatul Aisy Lutfiyah(1), Joko Nugroho Wahyu Karyadi(1), Arifin Dwi Saputro(1*)
(1)Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
*Corresponding author: arifin_saputro[at]ugm.ac.id
Abstract
Physical properties of instanised cocoa drink are not only determined by processing method, but also influenced by its ingredients. Thus, proportion of ingredients in cocoa drink should be also highly considered. This work investigated the impact of steam jet type and proportion of sucrose on the solubility and appearance of milk cocoa drink. In this study, two types of steam jet agglomerator, namely continuous and batch type and three levels of sucrose proportion, namely, 15%, 30%, 45% were used as variables. The results showed that the type of Steam jet agglomerator, sucrose proportion and their interaction influenced the parameters investigated. In general, the solubility of cocoa drink produced with batch type is slightly higher than the solubility of cocoa drink produced with continuous type steam jet agglomerator. With regard to the appearance, it can be observed that the brightness of the milk cocoa drink produced with batch type is slightly lower than that of the milk cocoa drink produced with continuous type.
Keywords: instanised chocolate drink, cocoa, beverage, continuous type steam jet agglomerator, batch type steam jet agglomerator, palm sap sugar, solubility
Topic: Postharvest and food engineering