Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives

• Published in: Trends in food science & technology Vol. 132; pp. 65 - 75
• Main Authors: Barišić, Veronika, Icyer, Necattin Cihat, Akyil, Saniye, Toker, Omer Said, Flanjak, Ivana, Ačkar, Đurđica
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2023
• Subjects: Agglomeration; Alkalization; Cocoa; Functional food; Polyphenols; Polyphenols; Alkalization; Agglomeration; Cocoa; Functional food
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2022.12.011

Cocoa is one of the most well-known raw materials worldwide, meeting the health expectations of consumers. Cocoa-based beverages have superior color, aroma and flavor richness that attracts children. The production and consumption of cocoa-based beverages with different substitutes (sugar replacers, omega-3, plant based extracts rich in bioactive components) known as ready-to-drink cocoa beverages, chocolate beverages and cocoa-based beverages are increasing day by day. In this paper, different aspects of cocoa beverage production and quality are reviewed. Instant and ready-to-drink beverages and drinking chocolate are differentiated. Furthermore, additives that can be added to improve the quality characteristics of cocoa-based beverages are outlined, such as sweeteners, hydrocolloids and different bioactive ingredients. Specific influence of different production processes on quality of cocoa based beverages, alternative processing techniques (such as high-voltage electrical discharge, foam drying) and quality parameters are delineated. Problems that may arise during production along with their probable causes are also addressed. Although there are scientific papers regarding the above-mentioned scopes of cocoa based beverages, the subject is still relatively under-researched. The efforts of designing beverages with reduced sugar content should be extended, as well as enrichment of beverages with bioactive compounds. Alternative processing techniques should be further investigated both from the technological, and from nutritional aspect. Increasing bioaccessibility of micro- and macroelements is also a worthwhile scope. •Cocoa based beverages (CBB) can be found as instant, ready-to-drink and chocolate beverages.•Most common hydrocolloids used in production of CBB are carrageenan, CMC, different types of gum, etc.•Parameters that determine quality of CBB are viscosity, colour, nutritional value and sensory properties.•Problems that can occur during production of CBB are sedimentation, layer formation, marbling, curdling, etc.