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

Abstract The cocoa bean is a component of the pod, which frequently used as an ingredient in foods and drinks. Numerous healthy substances, such polyphenols, act antioxidants, antiaging, anti-inflammatory, antidiabetic, antihypertensive agents, are found beans. goal this study to create useful instant beverage that acts antidiabetic. This involved creation combined chocolate powder liquid. According findings, Forastero variety processed had highest total polyphenol content, namely 425.179 pm 0.01 mg GAE/g lowest content was owned by Kalla cocoa, 172.768 2.93 GAE/g. formulation’s overall ranged from 3.125 1.89 150.446 17.04 inhibition percentage with IC 50 value formulation A31 sample B32 sample. higher sample, alpha-amylase activity. physicochemical analysis carried out measuring color. color change due changes structure anthocyanin-type polyphenols during fermentation, drying roasting processes. sensory ranking method showed best formulations B23 B33, according panelists.