Physical, chemical and sensory properties of instant cocoa powder enriched with industrial hemp extract (Cannabis sativa L.)

Abstract

Lately, cocoa has been studied for its health benefits and its polyphenolic content. Despite the fact that cocoa already possesses functional properties, its functionality is being increased. An emerging way to enhance functional properties of instant cocoa powders is the addition of herbal extracts. The aim of this study was to, using a foam-mat drying process, produce functional instant cocoa powders enriched with 2.5, 5, 10 and 15 % of hemp (Cannabis sativa L.) extracts in aqueous and microencapsulated form. Based on the obtained results it was visible that the type of the added extract affected powder dry matter, total polyphenolic content, antioxidant capacity, cohesion index and foam dry matter. The percentage of the added extract affected bulk density, all sensory properties and the total polyphenolic content. Percentage of the added extract had a more significant influence (p<0.05) on the produced samples and their properties in comparison to the type of the added extract.

Keywords

• instant cocoa powder
• foam mat drying
• industrial hemp
• functional beverages