DEVELOPMENT OF READY TO RECONSTITUTE

CHOCOLATE DRINK MIX

A Dissertation submitted by

Ms. AYSHA JINAN M.S

(REG NO: VM20FPT006)

St. TERESA’S COLLEGE (AUTONOMOUS), ERNAKULAM

Affiliated to Mahatma Gandhi University, Kottayam, Kerala

In partial fulfilment of the degree of

MASTER OF VOCATIONAL STUDIES
in
FOOD PROCESSING TECHNOLOGY

Under the guidance of

Dr. CHETANA RAMAKRISHNA
Principal Technical Officer

DEPARTMENT OF TRADITIONAL FOODS AND APPLIED NUTRITION

CSIR-Central Food Technological Research Institute

Mysore-570020

July 2022
 DEVELOPMENT OF READY TO RECONSTITUTE
CHOCOLATE DRINK MIX

A Dissertation submitted by

Ms. AYSHA JINAN M.S

(REG NO: VM20FPT006)

St. TERESA’S COLLEGE (AUTONOMOUS), ERNAKULAM

Affiliated to Mahatma Gandhi University, Kottayam, Kerala

In partial fulfilment of the degree of

MASTER OF VOCATIONAL STUDIES
in
FOOD PROCESSING TECHNOLOGY

Under the guidance of

Dr. CHETANA RAMAKRISHNA
Principal Technical Officer

DEPARTMENT OF TRADITIONAL FOODS AND APPLIED NUTRITION

CSIR-Central Food Technological Research Institute

Mysore-570020

July 2022
 CERTIFICATE

This is to certify that the project entitled “Development of Ready to Reconstitute Chocolate

Drink Mix”, submitted by Ms. AYSHA JINAN M.S., (Reg no: VM20FPT006) during

February 2022 – July 2022, in the partial fulfilment for award of the degree of Master of

Vocational Studies in Food Processing Technology, Kerala, is the result of study carried

out by her in department of Traditional Foods and Applied Nutrition, at CSIR- Central

Food Technology Research Institute, Mysore, under the guidance of Dr. CHETANA

RAMAKRISHNA.

Dr Chetana Ramakrishna
Place: Mysuru Principal Technical Officer

Date: TFSS Department

CSIR- CFTRI,
 DECLARATION

I Aysha Jinan M.S. (Reg no:VM20FPT006), hereby declare that the project work

entitled “Development of Ready to Reconstitute Chocolate Drink Mix”, submitted to

Mahatma Gandhi University, Kottayam in partial fulfilment of the requirements for the award

of the degree of Master of Vocational Studies in Food Processing Technology, an

authentic record of the original research work carried out by me during the period from

February 25 to July 17, 2022 under the supervision and guidance of Dr. Chetana

Ramakrishna., Principal Technical Officer, Department of Traditional Foods and Applied

Nutrition, CSIR-Central Food Technology Research Institute, Mysore. I also declare that this

project has not been submitted to any other universities or institutions for the award of any

degree.

Place: Mysore Aysha Jinan

Date:
 ACKNOWLEDGEMENT

This project would not have been possible without the guidance of number of loving
people. First of all, I thank God almighty for his shower of blessing on me for completion of
this project.

I express my deep sense of gratitude and sincere salutation to St. Teresa’s college
(Autonomous) Ernakulam Affiliated to Mahatma Gandhi University Kottayam and Central
Food Technological Research Institute, Mysore which gave me the opportunity to complete
this project successfully.

I would like to express my gratitude and sincere obligation to my advisor and guide, Dr.
Chetana.R, Principal Technical Officer, Department of Traditional Food and Applied
Nutrition, Central Food Technological Research, Mysore, for her efficient guidance precious
advice and constant encouragement throughout my work.

I thank Dr. Ng. A.S. Chauhan, Head, Department of Traditional Foods and Applied
Nutrition, Central Food Technological Research Institute, Mysore for his keen interest and
support during my project.

I am extremely grateful to Dr. Sridevi A. Singh, Director, CFTRI, for providing me an

opportunity and facilities to undertake this work.

I sincerely thank Ms. Bhavya E.P (Head of the department of Food processing
technology), St. Teresa’s College (Autonomous), for allowing me to undertake this project
and for providing with the valuable suggestion at various stages during my project and
course.

I would also like to thank all my friends for their valuable suggestions, help and support
throughout my work. Last but not least, I am really ever grateful to my parents, who
remained a constant source of encouragement and inspiration during the completion of this
work successfully in CSIR-CFTRI.

Aysha Jinan
 TABLE OF CONTENTS

SL.No CHAPTER Page No.

1. Introduction 13

2. Review of Literature 17

3. Materials and Methods 21

4. Results and Discussions 42

5. Summary and Conclusions 52

6. Reference 54
 LIST OF TABLES

Table Name of the Table Page

Number Number
Table 3.1 Formulation of RTR Chocolate drink mix 13

Table 4.1 Proximate composition of chocolate beverage mix 29

Table 4.2 Colour measurement of formulated chocolate beverage mix 31

Table 4.3 Quality parameters of chocolate drink mix 33

Table 4.4 Measurement of water activity of formulated chocolate drink 33

mix
Table 4.5 Total flavonoid contents and anti-oxidant potential of 35
formulated chocolate drink mix

Table 4.6 Quality parameters of reconstituted chocolate drink mix 35

Table 4.7 Hedonic scale 34

 LIST OF FIGURES

Figure Number Figure name Page

Number
Fig 3.1 Cocoa powder 9
Fig 3.2 Chocolate (grated) 9
Fig 3.3 Sugar powder 9
Fig 3.4 Dairy whitener 10
Fig 3.5 Coconut Milk Powder 10
Fig 3.6 Khoa powder 10
Fig 3.7 Carboxymethyl cellulose 10
Fig 3.8 Tri calcium phosphate 10
Fig 3.9 Guar gum 10
Fig 3.10 Vanillin powder 10
Fig 3.11 Digital Refractometer 11
Fig 3.12 Weighing Balance 11
Fig 3.13 pH meter 11
Fig 3.14 Muffle furnace 12
Fig 3.15 Formulation of sample F1 14
Fig 3.16 Formulation of sample F2 14
Fig 3.17 Sample F1 14
Fig 3.18 Sample F2 15
Fig 3.19 Moisture Analyser 15
Fig 3.20 Soxhlet Apparatus 16
Fig 3.21 Protein Analyser 17
Fig 3.22 Muffle furnace 18
Fig 3.23 pH meter 19
Fig 3.24 Digital Colourimeter 19
Fig 3.25 Viscometer 20
Fig 3.26 Centrifuge 21
Fig 3.27 Particle Size Analyser 21
Fig 3.28 Digital Refractometer 22
Fig 3.29 Methanol Extraction of Samples 23
Fig 3.30 Spectrophotometer 23
Fig 3.31 Water activity meter 24
Fig 3.32 Sensory Booth 25
Fig 4.1 Particle size analysis 26
Fig 4.2 Reconstituted chocolate drink 29
Fig 4.3 Viscosity of the reconstituted chocolate drink 33
Fig 4.4 Consumer Acceptance study of Reconstituted 33
chocolate drink
Fig 4.5 Tablet Making Machine 34
Fig 4.6 Ready to Reconstitute Chocolate Drink Tablets 35
 ABSTRACT

Ready to reconstitute products are those which require less effort to reconstitute or cook. An
attempt was made to develop ready to reconstitute chocolate drink mix powder that has rich
chocolate flavour and taste. The chocolate drink can be instantly prepared by just adding
water to the mix. Five variations of the blends were prepared using ingredients like cocoa
powder, chocolate, sugar/ jaggery, dairy whitener, khoa and coconut milk powder. Food
additives were added to increase the body on reconstitution which in turn enhances the
mouthfeel and consistency of the chocolate drink.

Physico-chemical and sensory evaluation of all the formulated samples was carried out. The
prepared samples were estimated for DPPH and flavonoid testing. Quality parameters of the
reconstituted chocolate drink like viscosity, pH and total soluble solids were carried out. The
Chocolate drink mix was formulated using sugar and dairy whitener and the other jaggery
based beverage was marginally higher in consumer acceptance compared to that of the other
formulated products. Trials were carried out to develop chocolate drink tablets with the
formulated chocolate drink mix powder using tablet making machine.

The results obtained indicate that the formulated chocolate drink mix has a great potential to
provide rich chocolate flavour along with health benefits. This product offers convenience as
it can be easily reconstituted with water when required and tastes richer than that of
commercially available powders.
 1.INTRODUCTION

1.1 Cocoa
In the globalisation era, instant drinks are already a necessity to satisfy human
consumption. Consumers are increasingly looking for food that tastes good, can be prepared
quickly, is simple to consume, and healthy. People who want specific health benefits from
their foods have recently become more interested in beverages with functional qualities.

Cocoa (Theobroma cacao L.) is acknowledged to play a significant role in the socio-
economic sector of many countries in the world, because global demand for this commodity
is high particularly for producing various food products (Kindangen et al., 2017). Many years
ago, humanity has benefitted from cocoa, the food of the gods. Products made from cocoa are
becoming more and more popular. In fact, from a nutritional and health perspective, cocoa is
particularly interesting due to its high polyphenol content and widespread use in many foods.
Around 40 to 50 million people depend on the income from cocoa farming, which contributes
to an annual global production of 4.2 million tonnes of cocoa valued at $11.8 billion and
increasing at a rate of 3% per year since the last ten years (Beg et.al., 2017). The third-highest
earner of foreign exchange after oil palm and rubber, cocoa is one of the major national
commodities, producing the fifth-largest volume of goods after oil palm, coconut, rubber, and
sugar cane. Polyphenols from cocoa are a source of health-promoting compounds. According
to some studies, polyphenols have advantages such as fighting inflammation, acting as
antioxidants to combat free radicals, and preventing the growth of cancer cells.

Colour, appearance, odour, taste and texture contribute to the acceptance of the beverage
and are decisive for consumer preference. The cocoa in the beverage formulations plays an
outstanding role for the general sensation. The cocoa type strongly determines the intensity of
sensory attributes such as colour, flavour, mouthfeel and consistency, and bitterness. Cocoa
powder is frequently combined with other ingredients to create a suspension system, which is
then used to make cocoa drinks. Cocoa-based products are very popular among various
groups of people because of their distinctive taste, aroma, and colour. Today, consumers of
chocolate food and drinks are not only dominated by certain groups, but all levels of society.
It indicates an encouraging development on the prospects for the chocolate food and beverage
market. Chocolate drinks are among the most well-liked food items. It becomes a new

1
favourite and has been transformed into straightforward products like "instant hot chocolate"
and "ready to drink chocolate." In small amounts, catechins, procyanidin B1 and procyanidin
B2 are among the active substances found in chocolate drinks; their concentrations range
from 0.01 to 0.12% (w/w). Cocoa products can be developed into healthy beverage products
because cocoa beans contain polyphenolic compounds and have antioxidant properties (Tyas
et.al., 2022).

1.2 Other Ingredients

Tea, coffee, cocoa, and drinking chocolate can all be made using dairy whitener instead of
fresh milk, cream, or evaporated milk. Additionally, it goes well with foods like cereal
dishes, sauces, puddings, and soups. Dairy whitener's main advantages are that it is simple to
handle, has a longer shelf life, and can be tailored to specific needs, such as those of
restaurants, railroads, airports, and waterways. Dairy whiteners have good whitening ability,
feathering resistance, and emulsion stability to produce smoother, milder, or mellower drinks.
Additionally, it makes coffee softer and less acidic (Oldfield and Singh, 2005). The solubility,
wettability, and dispersibility requirements typically needed when adding fat-containing
powders to water are met by dairy whiteners, which have "instant" solubility properties.

In the tropical region of the world, coconut is one of the most significant tree crops,
providing food and shelter for millions of people. On an area of 11.95 million ha, coconut is
grown in more than 93 different nations. producing 57,510 million coconuts annually as well.
The provision of food, drink, fibre, wood, medicine, energy, shelter, and a variety of other
uses for humankind makes it economically significant as well as culturally significant and
useful. It is an amazing tree that produces more than 300 items. Coconut powder, which is
high in fibre, protein, and calcium, is referred to as a "functional food" because of its many
health advantages, including lowering bad cholesterol, preserving the health of the digestive
system, and maintaining blood sugar levels (Ramaswamy, 2014).

Jaggery, a traditional sweetener made by concentrating sugarcane juice, is totally natural

and serves as rich source of minerals especially iron. Without the use of chemicals, sugarcane
juice is concentrated to create jaggery, a natural sweetener. Both solid blocks and a semi-
liquid version are available. Additionally, the sap from some palm trees, including the
sagopalm (Caryota urens L.), coconut palm (Cocos nucifera L.), wild date palm (Phoenix
sylvestris Roxb.), and palmyra palm (Borassus flabellifer L.), is used to make jaggery. It is
one of the most wholesome and healthy sugars in the world and contains the natural sources

2
of minerals and vitamins that are naturally present in sugarcane juice. Jaggery is one of the
world's most wholesome and healthy sugars because it naturally contains a vast amount of the
minerals, proteins, and vitamins found in sugarcane juice. More importantly, jaggery has
great nutritional and therapeutic value because regular consumption may lengthen human life.
It is known for being a medicinal sugar and is recommended as an ayurvedic treatment for
conditions like dry cough, sputum-producing cough, indigestion, constipation, etc. Jaggery
contains magnesium, which supports the nervous system, and potassium, which protects the
cells' acid-alkaline balance and fights acids and acetones. Iron is abundant in jaggery, which
prevents anaemia (Walhekar et.al., 2018).

1.3 Ready to Reconstitute Powders (RTR)

Instant foods are convenience products that require less effort to reconstitute or cook
before consumption. They range from liquids or semisolids to those that form a thin slurry or
porridge after due reconstitution (Shittu & Lawal, 2007). Beverage consumption is an
important component of regular diet and is recommended for children and population
engaged in physical fitness for energy and nutrition (Mee, 2016).

The market for powders that dissolve right away in cold water has been expanding over
the past few years. Due to their wide variety and superior effects after reconstitution, instant
items are growing in popularity among customers today. Food items like milk, coffee, cocoa
drinks, desserts, soups, and health supplements are just a few examples of what you may get
in the grocery store that fit into our contemporary lifestyles. Indian cuisine has a long history
and a wide range of traditional preparations, making it the birthplace of this timeless art.

These are prepared mixtures used in the production of goods. They contain all the
components and additives that can be stable in a single, homogeneous mixture and serve a
specific function in the production of the product. All-inclusive dry powder blends of this
kind are used to create products and only require the end user to add water. The fundamental
premise is to make product production more streamlined and reliable. This category of food
is referred to as convenience foods because it requires little to no significant processing or
cooking prior to consumption, providing convenience to consumers. It only needs to be
handled minimally, such as mild heating or warming and rehydrating in hot or cold.

1.4 Chocolate Drinks

The most popular foods include chocolate drinks. It has developed into a simple product
that is now a new favourite, such as "instant hot chocolate" and "ready to drink chocolate."

3
Typically, cocoa powder is combined with other ingredients like sugar, milk, and stabiliser in
hot water to create chocolate-flavoured beverages. Both adults and children frequently choose
chocolate milk as a beverage. Its flavour, colour, and texture can differ widely, and it is
prepared from a mixture of whey, milk, chocolate, and other components. Chocolate milk's
sensory and nutritional benefits, as well as its usefulness and use, attest to the product's
popularity with customers. The overall benefits of the beverage compositions are greatly
increased by the addition of cocoa.

An attempt was undertaken for the development of ready to reconstitute chocolate drink
mix to provide rich chocolate taste and flavour.

The main objectives of the present study are as follows:

1) To formulate rich chocolate beverage mixes by varying sweeteners and milk powders.
2) To study their physico chemical and sensory quality.

4
 2.LITERATURE RIVIEW

2.1 Ready to Reconstitute products

The market for powders that dissolve rapidly in cold water has grown in recent years.
Instant goods are becoming increasingly popular among consumers due to their wide variety
and great effects after reconstitution. Milk, coffee, cocoa drinks, desserts, soups, and health
supplements are examples of store foods that complement our modern lifestyle. RTR
powders are prepared mixtures used to create products. They include all ingredients and
additives that are stable in a single, uniform mixture and have a specific function in the
production of the product. This kind of mix is an all-inclusive, dry powder blend that just
needs water to be added by the consumer for the production of products. The main goal is to
make product production more streamlined and reliable. This food category, also known as
convenience foods, provides consumers with convenience by requiring little or no significant
processing or cooking prior to consumption. It only needs a minimal amount of handling,
such as gentle heating or warming and rehydration in hot or cold water (Kadbhane and
Giram, 2019).

2.2 Chocolate Drinks

Chocolate drinks are among the most well-liked food items. It has evolved into a
straightforward product, such as "instant hot chocolate" and "ready to drink chocolate," and
has become a new favourite (Tyas et. al., 2020). In general, chocolate beverages are made by
combining cocoa powder with other components like as sugar, milk, and stabiliser in hot
water. (Muhammad, 2020). Chocolate milk is a common beverage choice for both children
and adults. It is made from a combination of whey, milk, cocoa, and other ingredients, and its
flavour, colour, and texture can vary greatly. (Thompson et al. 2004). The sensory and
nutritional qualities of chocolate milk, as well as its practicality and ease of use, attest to
consumers' acceptance of this product. (Varnam and Sutherland, 1997).

The inclusion of cocoa in the beverage formulations significantly contributes to the

overall experience. The intensity of sensory characteristics like colour, flavour, mouthfeel,
consistency, and bitterness is strongly influenced by the type of cocoa; in particular, the
cocoa polyphenols have been linked to astringency and bitter flavour. The fat in the drinks
that are ready to drink primarily affects how they look and feel (such as their creaminess and
mouthfeel), and it also acts as an aroma carrier and flavour intensifier. In dairy drinks, sugar

5
contributes to more than just sweetness, it also enhances smell, helps to develop flavour, and
gives the beverage body, which directly affects mouthfeel by altering flow behaviour. Studies
that linked sensory qualities to the physicochemical characteristics of hot chocolate drinks
mainly concentrated on instant cocoa powder without taking into account other preparations
that are now accessible, like block chocolate or cocoa mixtures that include milk powder,
which are considered just-add-water instant products. Both of the aforementioned product
categories are currently important to take into account when thinking about convenience and
tradition. (Rivas et.al., 2018).

2.3 Cocoa
Cocoa (Theobroma cacao L.) is widely recognised to play an important role in the
socioeconomic sectors of many countries throughout the world, because global demand for
this commodity is considerable, notably for the production of various food goods.
(Kindangen et al., 2017). People are drawn to cocoa derivative products because of its
sensory qualities, such as their distinct colour and flavour. (Aprotosoaie et al., 2016). Cocoa
beverage is one of the favourite cocoa-derived products in the global market since it was
introduced in Europe in the mid of 18th century (Cidell and Alberts, 2006).

One of the main national exports, cocoa ranks fifth in terms of volume behind sugar
cane, rubber, oil palm, and coconut. It also earns the third-highest amount of foreign
exchange after these two commodities. Polyphenols found in cocoa have positive effects on
human health. According to some studies, polyphenols have advantages such as their ability
to combat free radicals, reduce inflammation, and stop the growth of cancer cells (Tyas et.al.,
2022)

Moreover, nowadays, cocoa has been proven to contain polyphenol compounds that have
the potential to act as antioxidants (Counet, 2017). Due to its high flavonoid content, which
benefits human health, chocolate is a functional food product (Wollgast and Anklam, 2000).
Latif (2013) reviewed the effects of chocolate on human health and showed how cocoa,
which has high concentrations of flavonoids like epicatechin and catechin and procyanidins,
is a rich source of antioxidants with radical scavenging activity

Cocoa ready-to-drink' is currently gaining popularity as an alternative beverage due to its

convenience and usefulness for consumers (Rossi et.al., 2014). Manufacturers of ready-to-
drink beverages face some challenges, particularly in achieving a desirable mouthfeel and a
good suspension of ingredients in milk or other base liquids. A variety of other qualities, in

6
addition to colour and flavour, help to define cocoa powder and have a significant functional
impact on the final product that uses it (Ana et. al., 2010).

2.4 Other Ingredients

Drinks with functional qualities have gained popularity recently among those who want
specific health benefits from their foods. Dairy whitener is frequently used to make beverages
like tea, coffee, cocoa, and drinking chocolate without using fresh milk, cream, or evaporated
milk. It is also suitable for adding to foods like soups, sauces, puddings, and cereal dishes.
The main benefits of dairy whitener are its ease of handling, longer shelf life, and ability to
meet specific needs like those of restaurants, railroads, airports, and waterways (Khatkar
et.al., 2012). In order to produce smoother, milder, or mellower drinks, dairy whitener have
good whitening ability, feathering resistance, and emulsion stability. It also lightens coffee
and neutralises coffee acids (Oldfield and Singh 2005). Dairy whiteners have "instant"
solubility properties and meet the solubility, wettability, and dispersibility requirements
typically needed when adding fat-containing powders to water. Additionally, milk protein
helps dairy whiteners have important quality traits like feathering, mouthfeel, and other
organoleptic traits (Sunil et.al., 2012).

One of the most significant tree crops in the tropical areas of the world, coconut provides
food and shelter for millions of people. On an area of 11.95 million hectares, coconut is
grown in more than 93 nations worldwide. producing 57,510 million coconuts annually as
well. A provision of food, drink, fiber, wood, medicine, energy, shelter, and a variety of other
uses for humankind makes it economically significant as well as culturally significant. It is a
remarkable tree that produces more than 300 items (Jayasekara and Gunathilake, 2007).
Coconut powder, which is high in fibre, protein, and calcium, is referred to as a "functional
food" because of its many health advantages, including decreasing bad cholesterol,
supporting a healthy digestive system, and regulating blood sugar levels.

Jaggery, a traditional sweetener made by concentrating sugarcane juice, is totally natural

and serves as rich source of minerals especially iron. (Ramaswamy, 2014). Jaggery is a
naturally occurring sweetener made from sugarcane juice that is concentrated without the use
of any chemicals. Both solid blocks and semi-liquid versions of it are offered. In addition, the
sap from some palm trees, including the sagopalm (Caryota urens L.), the wild date palm
(Phoenix sylvestris Roxb.), the coconut palm (Cocos nucifera L.), and the palmyra palm
(Borassus flabellifer L.), is used to make jaggery. One of the world's healthiest sugars, it

7
contains the natural sources of vitamins and minerals that are naturally present in sugarcane
juice (Singh et.al., 2015).

2.5 Milkshake powders

Based on the physical, nutritional, sensory, and storage characteristics, A study has been
made to improve the nutraceutical and functional aspects of the chocolate with butter fruit
milkshake powder at the 15–60% level. According to this study, chocolate that had been
fortified with butter fruit milkshake powder was both more affordable and had better
nutritional value. It also had acceptable sensory qualities. As a result, chocolate
manufacturers might be able to create a new type of chocolate that is useful and increase
market revenue (Aparna et. al., 2021).

Food with good flavour that is quick to prepare, simple to consume, and nutritious is
becoming more and more in demand. Although avocados are fruit, that are difficult to
preserve, which presents a problem for food scientists. Avocado is used to create a novel
freeze-dried milkshake powder. With high nutritional value and a longer shelf life, this
product offers a nutritious combination of dairy and fruit ingredients (Shreya et. al., 2020).

The consumer preference for marketed foods with the flavours of cocoa and coffee. Due
to its flavour and high nutritional value, the sapota powder created by standardising the
blending of cocoa and coffee has a very wide market and contributed a combination of
chocolate and sapota ready to use milkshake powder (Patel et. al., 2015). Since many children
do not like the taste of milk as it is, but readily accept it when it has been given a good
flavouring, the consumption of flavour-enhanced milk is constantly rising. (Taware, 2002).

8
 3. MATERIALS AND METHODS

This chapter describes the materials that were procured and used for preparation of
chocolate drink beverage mix. The methods used in the present study to measure the
proximate composition, physico-chemical, sensorial and rheological properties of chocolate
drink mix are discussed here.

3.1 Materials
3.1.1 Raw Materials
All the materials like cocoa powder, dark chocolate compound (grated form),
pasteurized dairy whitener (Amul), khoa powder, coconut milk powder, jaggery (powder
form), sugar and vanillin (flavouring agent) were procured from Loyal World supermarket,
Mysore for product development.

Other food additives of beverage mix are guar gum, tri-calcium phosphate and
carboxymethyl cellulose were purchased from SD Fine Chemical Ltd, Mumbai.

Fig 3.1 cocoa powder Fig 3.2 Chocolate (grated) Fig 3.3 Sugar powder

9
Fig 3.4 Dairy whitener Fig 3.5 Coconut Milk powder Fig 3.6 Khoa powder

Fig 3.7 Carboxy methyl cellulose Fig 3.8 Tri calcium phosphate

Fig 3.9 Guar Gum 3.10 Vanillin powder

10
3.1.2 Chemicals/Reagents
All the chemical used in the experiments and for analysis were of analytical grade. Chemicals
are quercetin solution, sodium hydroxide, sodium nitrite, aluminium chloride and gallic acid.

Solvents: methanol, petroleum benzine, toluene and DPPH (3,2-diphenyl-1-picrylhydrazyl).

3.1.3 Instruments used in experiment

Weighing balance, pH meter, water activity meter, moisture analyser, viscometer,
Refractometer, Colour measuring system, spectrophotometer, particle size analyser,
rheometer and tablet making machine were used whenever required for conducting the
experiment.

3.1.3.1 Digital refractometer

A calibrated digital refractor is used to calculate the samples' total suspended solids (Figure)
(Model; HI 96801). By calculating a solution's refractive index, the brix value is calculated.
A substance's refractive index and the quantity of dissolved particles in it are both optical
properties.

Fig 3.11 Digital Refractometer

3.1.3.2 Analytical Weighing Balance

Weighing balance from Infra solutions and Mettler Toledo with capacity ranges of 0.01g to
200g, 1mg to 100g and 1000g to 5000g were used.

11
 Fig 3.12 Weighing Balance

3.1.3.3 pH meter
pH meter from Control Dynamics India Model, APX 175, was used during the project for
measurement of pH of the sample.

Fig 3.13 pH meter

3.1.3.4 Muffle Furnace

This is a furnace with an extremely heated chamber the walls of which radiantly heat the
content the chamber, so that the material being heated has no contact with flame. The
temperature range is 500, in order to estimate ash and mineral contents muffle furnace was
used in the ashing of the samples.

12
 Fig 3.14 Muffle Furnace

3.2 METHODS

3.2.1 Formulation of Chocolate Beverage Mixes

The Ready to Reconstitute (RTR) chocolate drinks mix (CDM) were prepared by weighing
the respective amount of raw formulation.

Five different variations of chocolate drink mix blends were prepared with ingredients as
shown in table 3.1. Ingredients are weighed and blended in a mixer grinder to get a uniform
mixture. Food additives were added to improve the texture, thickness and viscosity of the
sample while mixing in a blender.

A commercial hot chocolate mix was used for comparison. All other formulations were
compared to the commercial product. The prepared chocolate drink mixes were packed in
aluminium laminate pouches and stored for further analysis. The chocolate drink mixes were
reconstituted in hot water and thoroughly mixed to assess the final product's taste and sensory
quality.

13
 Table.3.1 Formulation of RTR Chocolate drink mix

Ingredients Formulations(g)

F1 F2 F3 F4 F5
Sugar 200 -- 200 -- 200
Jaggery -- 200 -- 200 --
Dairy Whitener 80 80 -- -- --
Khoa -- -- -- -- 140
Coconut Milk Powder -- -- 160 160 --
Cocoa Powder 80 60 60 60 60
Chocolate 60 80 70 70 90
CMC* 4 4 4 4 4
GG* 4 4 4 4 4
TPC* 4 4 4 4 4
Vanillin 4 4 4 4 4

*CMC= Carboxy Methyl Cellulose, *GG= Guar Gum, *TPC= Tri Calcium Phosphate

GG TPC
CMC 2% 2% Vanillin
1% 2%
Dairy
Whitener
Chocolate 34%
25%

Cocoa
Powder
34%

Fig 3.15 Formulation sample F1 = Beverage mix with dairy whitener and sugar

14
 CMC GG TPC
1% 1% 1% Vanillin
Chocolate 1%
18%

Jaggery
46%

Cocoa Powder
14%

Dairy
Whitener
18%

Fig 3.16 Formulation sample F2 = Beverage mix with Jaggery and Dairy whitener

Representative photo of Beverage mix made using sugar and dairy whitener

Fig 3.17. Sample F1

Representative photo of Beverage mix made using jaggery and dairy whitener

Fig 3.18. Sample F2

15
3.3 Physico Chemical Analysis

3.3.1 Proximate Composition

3.3.1.1 Moisture Content
Moisture content of the samples was determined by using a calibrated digital moisture
analyser (Figure 3.19) (Denver instruments Germany, Model-IR 35, Germany) at 110±1ºC. A
sample of 10g in triplicates was exposed to the heated infrared coils of the moisture analyser
and the analysis was completed in an automatic mode within 20-30 minutes (Rahel et. al.,
2015).

Fig 3.19 Moisture Analyzer

3.3.1.2 FAT
The crude fat estimation by Soxhlet method according to AOAC method no.920.85
(AOAC,2000).

Procedure

To determine the amount of fat present in the samples, empty round bottom flasks were
weighed. 10g of chocolate drink mix sample was weighed in to the thimbles and the thimbles
were plugged with cotton. The thimbles were kept in the extractor of the Soxhlet Apparatus.
Petroleum ether were poured into the extractor and whole apparatus was fixed. Fat extraction
was continued for 8 hours, it should be 16 cycles. After complete extraction occurs, thimbles

16
were removed from the extractor and petroleum ether was distilled off from flask by using
rotavapor. After removing the solvent completely, the flasks were kept in oven at 100° C to
remove traces of petroleum ether left, if any. The flasks were then cooled in a desiccator and
weighed.

The percentage fat content is determined by the formula:

% Fat = Difference of the weight of the round bottom flask X 100

Sample weight

Fig 3.20 Soxhlet Apparatus

3.3.1.3 Protein
Protein was estimated using Thermofisher scientific protein analyser (Flash 2000) by dumas
method according to AOAC method number 992.15(AOAC2012).

Procedure:

Duma’s method determines the protein content by estimating nitrogen in the sample. This
method is based upon the fact that nitrogenous compound when heated with cupric oxide in
an atmosphere of carbon dioxide yields free nitrogen. Traces of oxide of nitrogen, which may
be formed in some cases, are reduced to elemental nitrogen by passing over heated copper
spiral. Then the mixture is passed through potassium hydroxide to remove carbon dioxide.
The nitrogen is then quantified using a universal detector.

17
 Fig 3.21 Protein Analyzer

3.3.1.4 Ash Content

The ash content of any food sample is an index of minor constituents of food. The AOAC
method no. 923.03 (AOAC, 2000) was used to determine the ash content.

Principle

Muffle furnace is used for ash and mineral estimation of samples .it consists of an extremely
heated chamber the walls of which heat the content in the crucible without the flame directly
coming in contact with the sample. The sample is ignited at 550° C to burn off all organic
material. The inorganic material which does not volatilize at that temperature is called ash.

Procedure

Silica dishes were weighed and marked with heat resistant pencil. Two gram of each sample
was weighed and added to the respective dishes with proper labelling. The samples were
charred in low flame to char all carbonaceous matter and smoke, which affects the lining and
coils of muffle furnace. After the smoke stopped, the silica dishes were placed in the muffle
furnace and the sample were ignited for 12 to 14hrs at 500-550˚C. In case the ash appears
black even after 12 hrs of ignition, 2-3 drops of concentrated Nitric acid were added to ash
and then ignited again, After the sample turned white, the silica dishes were removed from
the furnace and cooled in desiccators and weighed. The loss in weight was reported as ash.

Calculations:

The percentage of ash content is determined by the formula:

Ash content (%) = (W2-W1/ W) *100

W: Weight of sample,

18
W1: Weight of the empty crucible,

W2: Weight of the crucible and ash after ashing

Fig 3.22 Muffle Furnace

3.3.2 pH Measurement
pH of the beverage samples was determined using calibrated (buffers pH 4.0 & 7.0) digital
pH meter (Figure 3.23) (Model; Cyber scan 510). The glass electrode was dipped in the
sample solution to record the potential difference between the glass electrode and the
reference electrodes. The potential difference is used to measure the hydrogen ion
concentration indicating the pH of given solution using the Nernst equation.

Fig 3.23 pH meter

19
3.3.3 Bulk density:
The food was taken in a measuring cylinder and filled up to 100 ml mark and the weight was
taken. The weight obtained per volume (g/ml) gives apparent bulk density. To obtained
compact bulk density, the same amount of food was tapped gently on a wooden/rubber flank
until a constant volume is obtained and the weight per unit volume (g/ml) gives the "Compact
bulk density". The exercise was carried out for 5 times and the average was taken to minimise
the error.

3.3.4 Colour Measurement

Colour of the food product is the first important attribute that impress the consumer. Samples
of final product was evaluated using colour measuring instrument (Model-Konica Minolta,
C/3500D). Colour values were recorded in terms of lightness value (L*), greenness/redness
value (a*) and yellowness/ blueness values (b*).

Fig 3.24 Digital Colourimeter

3.3.5 Viscosity Measurement.

The viscosities of samples were determined using a calibrated digital Viscosity Meter
(Brookfield DV- II +Pro) (Fig). The operations were done in triplicates at 100 rpm with
spindle number 4.

20
 Fig 3.25 Viscometer

3.3.6 Water Holding Capacity (WHC)

Water Holding Capacity was determined using the method described by RA Anderson –
1982. One gram of the sample was added 10 ml of distilled water in a pre-weighed centrifuge
tube. The tube with its content was agitated on a magnetic stirrer for 2 min and centrifuged at
4,000 rpm for 20 min on a VWR centrifuge (Model Micro Star R30, USA). The clear
supernatant was discarded, and the centrifuge tube was weighed with the sediment. The
amount of water bound by the sample was determined by difference and expressed as the
weight of water bound by sample.

Fig 3.26 Centrifuge

21
3.3.7 Particle Size Analysis
Particle size analysis was determined using Microtrac Particle Size Analyzer 3500 (Nikkiso
group, USA) (Figure 3.27) working on laser diffraction principle. Particle size is a
fundamental property of sedimentary materials that may tell us much about their origins and
history. In particular, the dynamical conditions of transport and deposition of the constituent
particles of rocks is usually inferred from their size. The size distribution is also an essential
property for assessing the likely behaviour of granular material under applied fluid or
gravitational forces, and gauging the economic utility of bulk materials ranging from foundry
sands to China clay.

Fig 3.27 Particle Size Analyzer

3.3.8 Total Soluble Solids Measurement (˚Brix)

The Total Suspended Solids of the samples were determined using calibrated digital
Refractometer (Figure 3.28) (Model; HI 96801). Brix determination is made by measuring
the refractive index of a solution. Refractive Index is an optical characteristic of a substance
and the number of dissolved particles in it. The samples of 2-3 drops each were taken in
triplicates to measure the magnitude of degree Brix of the sample.

Fig 3.28 Digital Refractometer

22
3.3.9 Total Flavonoid Content Determination:
Total flavonoid content was determined by Aluminium chloride method using quercetin as a
standard.1 ml of test sample and 4 ml of water was added to a volumetric flask (10 ml
volume). Add 0.3 ml of 5 % Sodium nitrite, 0.3 ml of 10% Aluminium chloride was added
after 5 minutes. After 6 minutes incubation at room temperature, 1ml of 1 M Sodium
hydroxide was added to the reaction mixture. Immediately the final volume was to make up
to 10 ml with distilled water. Absorbance of sample was measured against the blank at 510
nm using a spectrophotometer. All the experiment was repeated three times for precision and
values were expressed in mean standard deviation in terms flavonoid content (Quercetin
equivalent, QE) per g of dry weight (Faiqoh et.al.,2020).

3.3.10 DPPH Radical Scavenging Activity

The process outlined by Blois et al.,1998 was carried out with a modified volume. A total of
100 litres of fresh and powder extracts were combined with 1 ml of DPPH methanolic
solution (0.3 mm). The control was an equal quantity of methanol and DPPH without the
sample. For 20 minutes, the solutions were incubated at room temperature in the dark. The
absorbance was then measured at 517 nm against a blank of methanol. The proportion of free
radical scavenging activity was estimated using the formula below.

((Ac-As)/Ac)100 = percent inhibition

Ac is the control absorbance and

As is the sample absorbance.

Fig 3.29 Methanol Extraction of Samples

23
 Fig 3.30 Spectrophotometer

3.3.11 Water Activity Measurement

Water activity is one of the most critical elements in determining how quickly food
deteriorates due to microbial or non-microbial effects. Food preservation is aided by water
action. Water activity of the samples were determined using calibrated digital water activity
meter (Figure 3.31) (Model; Lab touch-aw, Novasina) at 32±2ºC. The cuvette inside the
meter is filled with the sample in triplicate with an approximate run time of 10 to 15 minutes
per test.

Fig 3.31 Water Activity Meter

24
3.4 Sensory Evaluation
The sensory qualities of the finished product were assessed using the hedonic rating test. It
was organised in a calm environment with well light, humid-free, and ventilated rooms while
upholding hygiene standards.

The test provides an indication of consumer preference and acceptance of the final product.
For each participant in the sensory exam, a separate score sheet card is used. Instead of
identifying differences, this test is better suited to identifying preferences.

Hedonic Test was employed for this purpose. A 9-point scale ranging from 'Like Very Much'
to 'Dislike Very Much' with Neither Like nor Dislike' as midpoint was used for this purpose.
Respondents included staff and students from other departments at CFTRI whose age ranged
between 21 to 50 years. Judges were asked to mark the product based on the degree of
preference. Each panellist evaluated 20 mL per sample of the warm beverage in cups coded
with random 3-digit number. Water was served for palate cleansing.

Fig 3.32 Sensory booth

25
 4.RESULTS AND DISCUSSIONS
4.1 Physico Chemical Analysis of Formulated beverage mixes

4.1.1 Proximate Analysis

The proximate analysis was carried out and the composition results are depicted in the table
4.1. All the samples possessed a good quantity of protein, fat and ash and low moisture.

Serial Sample
No. Code Moisture (%) Fat (%) Protein (%) Ash (%)
F1
1. 1.56±0.08 10.31±0.05 8.41±0.09 3.23±0.10
F2
2. 2.48±0.34 11.43±0.14 8.23±0.08 3.44±0.23
F3
3.. 2.67±0.06 12.61±0.13 6.20±0.12 3.45±0.25
F4
4. 1.41±0.07 12.36±0.35 6.40±0.07 3.55±0.21
F5
5. 1.70±0.25 10.24±0.22 10.31±0.05 4.04±0.44
Table 4.1. Proximate composition of chocolate beverage mix

4.1.1.1 Moisture
Water influences the textural stability and shelf life of food products, as well as the growth of
microorganisms (Yetim & Kesmen, 2009). An important quality indicator of cocoa powder is
its moisture content, because in the presence of an excessive level of moisture, flavour may
deteriorate, and the possibility of microbiological spoilage will arise. Generally, the moisture
content of cocoa powder must be maintained at up to 5% (Minifie ,1989).

Moisture content has a significant impact on the food quality. The results are shown in table
4.1. It indicates that the samples had a moisture content ranging from 1.41 to 2.67 percentage.
Higher values were observed for formulations with jaggery, this could be due to the
hygroscopic nature of jaggery. The values of moisture content of the formulated chocolate
mixes were in the range of 1-2%. A study by Shreya et.al., 2021 has revealed that had content

26
of 2.9% which is similar to our study. It was also observed that fat content affects the
moisture content of cocoa, because the cocoa drink mixtures prepared from cocoa containing
higher fat content exhibited lower moisture percentage (Cvitanovic et.al., 2010).

4.1.1.2 Fat
The formulated samples have high fat content ranging between 10 to 12 percent. Based on the
fat contents, cocoa powder can be categorized into high-fat (15-22%), medium-fat (8-14%),
and low-fat (2-7%) cocoa powder (Vasela et.al., 2007). High fat content in the sample F5 is
due to the addition of khoa powder into the product which itself is a good source of fat.

4.1.1.3 Protein
The formulated mix has highest amount of protein for sample F5 in which khoa powder was
incorporated. Samples with coconut milk powder as carrier had lower protein compared to
other three samples. Protein is fairly high in the sample and thus it is a protein enriched drink.

4.1.1.4 Ash Content

The ash content was estimated and the results were shown in table 4.1. The values were
ranged between 3.23-4.04 percentage. Sample F5 had a slight increase in total ash content
when compared to all other four samples.

4.1.2 Colour Measurement

In the appearance of food materials, colours play an essential role. It acts as an indicator of
quality which influences the surface, subsurface properties, taste perception, and the product's
acceptance. Observed the colour of the Chocolate beverage mix powder in this study. Studied
the effect of colour, and discussed the results in the following table 4.2.

Samples F1, F4 and F5 shows high L* (brightness) value as shown in the table 4.2, Addition
of Dairy whitener, coconut milk powder and khoa powder to the chocolate drink mix,
Lightness values (L*) was significantly increased, when compared to the other samples F2
and F4 with jaggery. Chocolate drink protein content is also linked to colour; the products
appear lighter with higher milk or protein content (Rivas et.al.,2018).

The (a*) value of all samples is significantly low due to dark chocolate pigments. There were
significant differences in lightness (L*), darkness (a*), and yellowness (b*) of the samples
due to different ingredients (Table 4.2). A study by Hough et.al., (1998) and Hough and
Sánchez (1997) published that the amount of suspended cocoa had a significant effect on L∗

27
value of hot chocolate drinks. Values of colour of the formulation was similar to the study by
Rivas et.al., (2018).

Table 4.2 Colour measurement of formulated chocolate beverage mix

Sample L* a* b* dE*ab(D65)

F1 52.44 9.38 17.46 49.05

F2 45.03 9.92 18.38 56.29
F3 36.28 10.38 15.71 63.84
F4 50.81 9.28 17.02 50.37
F5 54.48 8.25 15.4 46.25

Table 4.3 Quality parameters of chocolate drink mix powder

Bulk
Water Holding
Density Particle Size Distribution
Sample Capacity(g/ml)
(g/cm³) Dia (um) Vol (%) Width
F1 1.17±0.01 0.67± 0.004 172.4 83.2 289.7

F2 1.09±0.04 0.61± 0.002 172.4 83.2 289.7

F3 1.05±0.03 0.62± 0.001 172.4 83.2 289.7

F4 1.27±0.02 0.66± 0.004 172.4 83.2 289.7

F5 1.06±0.03 0.62± 0.004 172.4 83.2 289.7

28
 Fig 4.1. Particle size analysis graph of Chocolate beverage mix

4.1.3 Particle Size Distribution

Droplet size distributions, which can be related to sensory mouthfeel and rheological
properties (Rivas et.al., 2018). The results showed that average particle size of the chocolate
drink mix had a diameter of 172.4 mm.

4.1.4 Bulk density

It is significant parameter for the powder because it indicates the area cover by the powder,
which is vital for packing industry. It is just one physical property of a powder that influences
the flowability powder. It depends upon powder properties such as particle shape, size,
texture, etc (Shreya et.al.,2020). The Bulk density of formulated drink mixes were evaluated
and the results are shown in the table 4.3. All the samples were having similar bulk density
values in the range of 0.61-0.67 gcm-3.

4.1.5 Water Holding Capacity (WHC)

WHC of formulated chocolate beverage mix were examined. The results were found to be in
the range of 1.05-1.27 g/ml (table 4.3).

4.1.6 Water activity

Water activity (aw) plays an important role in growth of microorganism cause spoilage of
food and loss functional properties of food due to mobility of molecule (Correia et al. 2017).
From a safety viewpoint, it has been reported that values below 0.6 can be considered
microbiologically or chemically stable because the amount of free water available for
biochemical reactions is low (Dantas et al.,2018). From Table 4.4, water activity (aw) of
29
chocolate drink mix powders were between 0.578-0.531 after 30 days of storage, which can
be considered stable from microbial spoilage. Sample F5 had showed the maximum water
activity when compared to other samples. Due to high nutritive value and water activity of
khoa, it is conducive to the growth of bacteria. (Sonika et.al., 2019).

Table 4.4 Measurement of water activity of formulated chocolate drink beverage mix

Storage Duration (days)

Sample
0 30
F1 0.363 0.531
F2 0.462 0.558
F3 0.421 0.552
F3 0.457 0.466
F4 0.492 0.578

4.2 Flavonoid content and Antioxidant potential

These characteristics are important because they provide details about the bioactive
ingredients and associated antioxidant properties of the manufactured product, which are
directly related to its health benefits. The consumption of cocoa drinks and beverages
contributes to the daily intake of antioxidants in a diet, notably with regard to polyphenolic
components. Cocoa powder typically contains 82-90 percent non-fat cocoa solids. (Ana et.
al., 2010). Chocolate beverage mix samples were examined for total flavonoid concentration
and anti-oxidant activity using the DPPH radical-scavenging technique. Antioxidant
concentration in chocolate drink mix samples was determined to be around 93-94 percent in
1ml of extract mention in the table 4.5. The results of flavonoid content of samples were
found to be 0.201-0.272 mg/g as shown in table. A study by Faiqoh (2022) has revealed that
had anti-oxidant and flavonoid content similar to our study.

30
 Table 4.5. Total flavonoid contents and antioxidant potential of formulated chocolate

drink mix

Sample Antioxidant (%) TFC (mg/g)

F1 94.64±9.85 0.201
F2 94.36±7.26 0.265
F3 94.0±4.37 0.246
F4 93.40±1.15 0.203
F5 93.04±1.22 0.272

4.3 Reconstitution of formulated chocolate drink mix powder with water

The formulated chocolate drink mixes were reconstituted in to a homogeneous beverage
when suspended and stirred in warm water. Freshly prepared beverage was found to be
highly soluble and no settling of particles. A commercial hot chocolate mix was employed
and other formulations were compared to it. To ensure a rich chocolate taste and thick
consistency, the colour, reconstitutability, and sensory quality of the chocolate drink milk
were carefully examined. In terms of taste, flavour, and overall quality, 25g of chocolate
powder mix diluted in 125 ml water was found to be highly acceptable. Reconstitution of the
chocolate drink mix gave rise to a beverage having good body and mouth feel. As there were
negligible particles settled at the bottom, the formulation gives excellent suspension and is
able to meet the consumer preference.

Fig 4.2 Reconstituted chocolate drink mixes

31
4.4 Studies on beverages after reconstitution
Data in the below table 4.6 shows the quality parameters of the reconstituted chocolate drink
mix.

Table 4.6 Quality parameters of reconstituted chocolate drink mix

Samples pH Viscosity(cps) Brix (0B)

F1 6.37±0.04 82.33±1.24 14.43±0.12
F2 6.37±0.03 90.66±0.94 14.8±1.78
F3 6.37±0.01 84.66±1.24 11.26±0.04
F4 6.37±0.04 95.66±0.47 12.3±0.16
F5 6.37±0.01 65.33±0.47 14.7±0.16

4.4.1Total Soluble Solids (˚Brix)

It is the total number of soluble constituents like sugar, organic acid, vitamins, protein, and so
on. Samples F3 and F4 had their initial brix adjusted to 11˚ Brix and 12˚Brix, respectively.
As a result, the thickness and mouthfeel were found to be uneven. The brix of the
reconstituted beverage was adjusted to achieve uniform mouthfeel and texture, as shown in
the table 4.6. By adjusting the amount of water added, the value of brix of all the
reconstituted samples had been set at 14.5˚ brix.

4.4.2 pH
The pH content of the reconstituted formulations is depicted in table 4.6. The results of pH
were found to be 6.37, A study by Rivas, (2018) has revealed that 6.19- 7.08 pH in drinking
chocolate is similar to our study.

4.4.3 Viscosity
Viscosity of the reconstituted beverages were measured. According to Kristensen et al.,1997
viscosity increases with increasing particle volume and smaller particle size. The estimated
value on viscosity (cP) of the chocolate RTR beverage mix is illustrated in table 4.6. From
the graph illustrated below it can be observed that the lowest viscosity was observed in the
sample F5. This may be due to incorporation of high fat khoa powder. The fat of cocoa
powder was also proven to have a substantial effect on viscosity. It was shown that higher fat
of the cocoa powder results in a lower viscosity. Hence, in the aqueous medium, the powder
with high-fat content cocoa powder may flow faster than that with low-fat content cocoa
powder when determined in a certain shear rate (Faiqoh et.al., 2021).

32
 Graph 4.3 Viscosity of the reconstituted chocolate drink mix

100
90 95
90
80 84
82
70
Viscosity (c.P)

60 65
50
40
30
20
10
0
Samples

F1 F2 F3 F4 F5

4.5 Sensory Evaluation of reconstituted Chocolate drink mixes prepared

A 9-point scale ranging from 'Like Very Much' to 'Dislike Very Much' with Neither Like nor
Dislike' as midpoint was used for this purpose. The prepared product was reconstituted using
the standardized quantity of boiling water, held for two minutes, and served to the sensory
panellist. Judges were asked to mark the product based on the degree of preference. Each
panellist evaluated 20 mL per sample of the warm beverages in cups coded with random 3-
digit number.

Graph 4.4. Consumer Acceptance study of reconstituted chocolate drink mix

10 99
Consumer Acceptance Study
99
8
8 77 7 7 7 7
6 6 66
6
Respondents

2
000 0 0
0
LE LVM LM LS NLND DS DM DVM DE
Degree of Preference
F1 F2 F3 F4 F5

33
Results of consumer acceptance study indicated that the respondents rated the beverage from
“Like” category. There was no marking for the samples under “Dislike” side of the scale
(Fig). This showed that beverage samples F1 and F2 scored high and were acceptable.

Table 4.7 Hedonic scale

Degree of Preference Score

LE Like Extremely 9
LVM Like Very Much 8
LM Like Moderately 7
LS Like Slightly 6
NLND Neither Like Nor Dislike 5
DS Dislike Slightly 4
DM Dislike Moderately 3
DV Dislike Very Much 2
DE Dislike Extremely 1

34
4.6 Trials on Chocolate Milkshake Tablets
In order to prepare the Ready to Reconstitute (RTR) Chocolate Drink Mix (CDM) into
tablets, pilot trials were carried out. Dies of the tablet making machine are filled with a
specific amount of chocolate drink mix powder. The punches then apply a predetermined
amount of force to these dies. This causes the powder to be compressed into the desired shape
and size. Each tablet was made into a 5g small round shaped tablets.

Fig 4.5 Tablet Making Machine

Fig 4.6 Ready to Reconstitute Chocolate Drink Tablets

35
 5. Summary and Conclusion

Ready to Reconstitute Chocolate drink mixes were formulated. Five different blends of
chocolate drink mix were optimised by combining ingredients like dairy whitener, khoa
powder or coconut milk powder, sugar or jaggery, powdered chocolate along with cocoa
powder and food additives.

All the formulated products were evaluated for their physico chemical analysis and
evaluation of their sensory profiles. Proximate composition of samples indicates that moisture
content of the beverage mix is low (1-2%) and ash content of 3%. The fat content of all the
samples were 10-12% and the chocolate beverage mix formulated using coconut milk powder
had highest fat content due to its composition. The protein content ranged between 6.20-
10.31% with highest protein content in beverage mix incorporated with khoa powder. The
chocolate drink mixes were evaluated for their colour value, particle size analysis and water
holding capacity. The total flavonoid content of different samples was in the range of 0.201-
0.272 mg/g. Antioxidant potential of the samples was in the range of 93-94%. Measurement
of water activity was low (0.3-0.6) and is desirable for storage.

The formulated samples of chocolate drink mix were reconstituted with water for sensory
quality. Viscosity, pH and brix of the reconstituted drinks were examined. The physico-
chemical properties of this beverage mix along with colour, particle size of the mixes and
sensory analyses were carried out for all the products. Results indicated that the reconstituted
chocolate beverages had a dark chocolatey colour with no settling of particles indicating that
the mix was thoroughly dispersible and easily soluble. Body of the sample was perceived to
be desirable. The sample had a smooth mouthfeel without any perceptible lumps. Aroma of
the sample was perceived to be fresh and desirable. Taste of the drink was perceived to be
optimally sweet with a balanced sweetness and thick consistency which gave good
mouthfeel. The Chocolate drink mix formulated using sugar and dairy whitener and the other
jaggery based beverage was marginally higher in consumer acceptance compared to that of
the other formulated products. Based on the consumer acceptance study sample F1 and F2
had the highest score. The results showed that the product was found to be beneficial in
health due to its high flavonoid content and antioxidant potential.

36
Trials were carried out to develop chocolate drink tablets with the formulated chocolate drink
mix powder using tablet making machine. Tablets developed were in intact and not easily
breakable. The outcomes show that the developed chocolate drink mix has a great potential to
deliver a rich chocolate flavour in addition to health advantages. This product is practical
because it is quickly reconstitutable with water when needed. However, more research
regarding its shelf life needs to be done.

37
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 Annexure

SCORE CARD –HEDONIC RATING SCALE

Product: Chocolate Milk

Name: Date:

 Taste these given samples and tick () according to how much you like or
dislike each one.
 Use the appropriate scale to show your attitude by checking at the point that
best
describe your feelings about the sample.

Samples
Degree of Preference
Code Code Code
Like Extremely 9
Like Very Much 8
Like Moderately 7
Like Slightly 6
Neither Like Nor Dislike 5
Dislike Slightly 4
Dislike Moderately 3
Dislike Very Much 2
Dislike Extremely 1

Comments:

Signature

42
 SCORE CARD –HEDONIC RATING SCALE

Product: Chocolate Milk

Name: Date:

 Taste these given samples and tick () according to how much you like or
dislike each one.
 Use the appropriate scale to show your attitude by checking at the point that
best
describe your feelings about the sample.

Samples
Degree of Preference
Code Code Code
Like Extremely 9
Like Very Much 8
Like Moderately 7
Like Slightly 6
Neither Like Nor Dislike 5
Dislike Slightly 4
Dislike Moderately 3
Dislike Very Much 2
Dislike Extremely 1

Comments:

Signature

43