Development of Instant Chia Seeds Cocoa Drink

Ng, Zi Yun (2024) Development of Instant Chia Seeds Cocoa Drink. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Ng Zi Yun_Full Text.pdf Restricted to Registered users only Download (9MB)

Abstract

Low fibre intake and rising chronic disease cases are major public health concerns in Malaysia. This study aimed to develop a convenient instant cocoa powder drink using chia seed powder. The study investigates the formulation’s proximate analysis, physical, physicochemical and sensory properties including aroma, taste, appearance, texture, and mouthfeel. This F1 formulation contains chia seed powder, cocoa powder, sugar, oat fibre powder and skim milk powder. The formulation sample (F1) exhibited statistically significant differences (P <0.05) in all the proximate analysis tests and water activity but no significant difference in color, bulk density, tapped density and flowability. Furthermore, the formulation’s drink properties such as pH, brix, and viscosity showed significant differences (P<0.05). The formulation achieved a neutral pH, lower brix value (8.90 ± 0.10) than the control (10.37 ± 0.06) and had a thicker and more viscous texture. For the microbiological test, the overall number of colonies in the F1 formulation was within the satisfactory range, with less than 104 CFU/ml. Additionally, sensory evaluation indicated that a specific formulation (F1) product had a slightly higher overall acceptability (6.88 ± 1.33) and a preference rate of 74% Overall, the findings suggest the feasibility of developing an instant cocoa drink that is able to address both consumer preference and nutritional needs.