Modifying the particle density of cocoa powder using puffing method for sustainable consumption and production

Flavanols contained in cocoa have several benefits for the human body. However, cocoa consumption in Indonesia is still considered low. Improving the production and quality improvements of cocoa could lead to the sustainable consumption and production of cocoa plant. One main drawback of beverage product that contains cocoa powder is that the cocoa powder precipitates easily, which can reduce the taste and health benefits of cocoa powder. Hence, this research aims to develop a method to increase the buoyancy of cocoa powder in beverages. This study used cocoa powder products (Windmolen and van Houten brands). The puffing chamber with pressure control was made from a cylindrical tube. Sensory test of the cocoa powder samples was performed. Furthermore, statistical analysis was performed on the data obtained from the sensory test. Our results showed that the cocoa powder samples undergoing the puffing process with higher pressure and longer time had a lower moisture content. In addition, the statistical analysis showed that the puffing process did not significantly affect the preference for the taste of cocoa powder. Overall, the puffing method decreased the density of cocoa particles, so the particles would be distributed in the liquid evenly.