The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration

Sugar has a role in the intrinsic properties of product and gives satiety effect after consumption. Nevertheless, its adverse on human body becomes an essential reason to reduce sugar content including ready-to-drink (RTD) cocoa beverages. Besides sugar, beverages are also affected by stabilizers. The development reduced-sugar RTD was studied two steps. Initially, stabilizers comprising kappa-carrageenan (κ-carrageenan) carboxymethyl cellulose (CMC) were optimized full-sugar beverage which concentrations could stabilize particles met prominent characteristics regarding sensorial physical (sedimentation, rheology, color). CMC κ-carrageenan respectively varied into formulas, F0(0%;0%), F1(0.025%;0.01%), F2(0.025%;0.02%), F3(0.025%;0.03%), F4(0.05%;0.01%), F5(0.05%;0.02%), F6(0.05%;0.03%), F7(0.075%;0.01%), F8(0.075%;0.02%), F9(0.075%;0.03%). chosen formula given this first optimization, F5, used as basic for reducing isomalt together with one high-intensity sweeteners (HISs), sucralose, replacer. research revealed that F5 within reduced until portion 37.04%, still be tolerable based properties.