| dc.description.abstract | Cacao bean and cocoa products contained flavonoid polyphenol compounds.
Monomeric flavanols (catechin and epicatechin) are the major flavonoids in cocoa products
that have high antioxidative properties. High antioxidant activity of cocoa made it potential
to be developed into healthy drink by adding extract of spicy. The aims of this research were
to characterize chemical-functional (polyphenol content and antioxidant activity), and
sensory (hedonic) properties, and also polyphenol stability of spicy-chocolate beverage
during storage. Spicy-chocolate beverage was made from ingredients of cocoa extract,
spices extract (ginger, lemongrass, and sappanwood), and sugar. The results showed that
the total polyphenol content and antioxidant activity of spicy-chocolate beverage decreased
as the lower addition of cocoa extract and greater addition of the spicy extracts in beverage
formulations. The sensory test showed that panelists preferred spicy-chocolate beverage
formula P5 (75% of cocoa extract; 9% of sappanwood extract; 3% of lemongrass extract
and 13% of ginger extract), containing the total polyphenol content of 80,77 mg/100 mL,
antioxidant activity (percent inhibition) of 72,66%, and sensory (hedonic) scores of the
color, aroma, taste, and overall attributes were 2,08; 1,92; 2,14 and 2,08, respectively.
Spicy-chocolate beverages were stored at refrigeration temperature had polyphenol stability
higher than beverage stored at room temperature. | en_US |
