Study of Making Instant Functional Beverage made from Chocolate (Theobroma cacao) and Skim Milk with Addition of Moringa (Moringa oleifera) Powder and Low-calorie Sweetener
Nurdian Fitriana, Nurlailah Abdullah, Mulyati M. Tahir

Universitas Hasanuddin

Abstract

Background: Cacao and Moringa powder contain various types of vitamins, minerals, and antioxidants that can be developed into functional products, such as an instant functional beverage that are made from chocolate and skim milk. Information regarding the manufacturing process and nutritional content of the beverage made from moringa and cocoa powder is also still limited, therefore it is necessary to conduct a research on development of instant functional beverage made from moringa and cocoa powder. Purpose: The aim of study was to determine the best manufacturing process and formula for instant functional beverage made from chocolate and skim milk with addition of moringa powder and low-calorie sweetener, which was preferred by the panelists and to determine the proximate, vitamin, mineral, fiber and antioxidant content of the most preferred formula. Results: Based on chemical and organoleptic test, the F1 beverage powder was chosen as the most preferred formula, because it has the highest level of preference for all the sensory attributes, has the lowest water content of 4.90% (wb), the most ash content of 7.73% (wb), and the highest antioxidant activity. Conclusion: Making instant beverage powder can be done by dry mixing method according to the predetermined formula, while the most preferred formula by the panelists was the F1 formula (5% M: 45% C) with a color preference level of 6.25, aroma 5.73, taste 5.85, and overall 5.87. The results of the analysis showed that in each serving (30 g, about 3 Tbsp in 200 mL of water) powdered drink formula F1, had an energy content of 116.39 kcal, carbohydrates 17.89 g (59.63 % wb), protein 6.01 g (20.04 % wb), fat 2.31 g ( 7.70 % wb), crude fiber 0.99 g (3.29 % wb), vitamin C 401.28 mg, and minerals namely magnesium 144.58 mg, calcium 487.06 mg, iron 4.85 mg, and zinc 2.62 mg, meanwhile the results of antioxidant activity test showed that sample F1 had a very high antioxidant activity with an IC50 value of 41.87 ppm.

Keywords: antioxidants, cocoa, functional beverage, minerals, moringa

Topic: Food Processing and Packaging