PRELIMINARY STUDIES ON PHYSIOCHEMICAL CHARACTERIZATION OF ENCAPSULATED COCOA POWDER
Authors: Muhammad Bilal Muslim, Armizan Che Men
Journal Issue: Malaysian Cocoa Journal, Volume 15(2)/2023
Keywords: Cocoa Powder, Microencapsulation, Physiochemical, Bulk Density, Hygroscopicity
Published On: 27/10/2023
Abstract
Microencapsulation is a versatile technique that can be used to encase a variety of substances, including flavors, colors, nutrients, and pharmaceuticals. It is a valuable tool for the food industry, as it helps to protect flavors and control their release. The use of microencapsulation in cocoa powder is now gaining the attention of the food industry. Most of the industry today are demanding the improving of quality of cocoa powder in terms of physical properties. Hence, this study will provide the information of physical properties of normal cocoa powder, high fat cocoa powder and encapsulated cocoa powder in terms of bulk density and hygroscopicity characterization. Three type of cocoa powder will be used for this study which are normal cocoa powder, high fat cocoa powder and encapsulated cocoa powder. The encapsulated cocoa powder shows more promising result on water resistant behaviour which have high bulk density and lower hygroscopicity values. The utilization of microencapsulation technology can increase the quality of cocoa powder in terms of characterization.