Effect of functionalization of raw materials on the quality of instant chocolate drink with sensory, physicochemical and anti-diabetic parameters

Abstract

Abstract The cocoa bean is a component of the cocoa pod, which is frequently used as an ingredient in foods and drinks. Numerous healthy substances, such as polyphenols, which act as antioxidants, antiaging, anti-inflammatory, antidiabetic, and antihypertensive agents, are found in cocoa beans. The goal of this study is to create a useful instant beverage that acts as an antidiabetic. This study involved the creation of a combined instant chocolate powder and cocoa liquid. According to the findings, the Forastero variety processed cocoa powder had the highest total polyphenol content, namely 425.179 pm 0.01 mg GAE/g and the lowest polyphenol content was owned by Kalla cocoa, namely 172.768 pm 2.93 mg GAE/g. The formulation’s overall polyphenol content ranged from 3.125 pm 1.89 to 150.446 pm 17.04 mg GAE/g. The highest inhibition percentage with the lowest IC50 value was found in the formulation A31 sample and the lowest inhibition percentage with the highest IC50 value was in the formulation B32 sample. The higher the value of the total polyphenol content of the cocoa powder sample, the higher the percentage of inhibition of alpha-amylase activity. The physicochemical analysis is carried out by measuring the color. The color change in cocoa powder is due to changes in the structure of the cocoa anthocyanin-type polyphenols during the fermentation, drying and roasting processes. The sensory analysis of the ranking method showed the best formulations of B23 and B33, according to the panelists.