Optimization of the production process of powdered cocoa beverages enriched with peppermint extract

Koncept funkcionalne hrane postaje sve popularniji te danas namirnice nisu namijenjene samo zadovoljavanju gladi i pruţanju potrebnih nutrijenata već i sprjeĉavanju bolesti povezanih s prehranom te poboljšanju fiziĉkog i mentalnog zdravlja potrošaĉa. S druge strane, zbog ubrzanog naĉina ţivota, ljudi sve ĉešće poseţu za instant hranom i napitcima zbog ĉega proizvodnja funkcionalnih instant napitaka zauzima sve veće mjesto na trţištu. Kakao je bogat izvor polifenola koji pokazuju antikancerogeni, protuupalni i vazodilatorni uĉinak te neke medicinske studije pokazuju povoljnu povezanost konzumacije kakaa s manjim rizikom od smrtnosti od kardiovaskularnih bolesti. Stoga, cilj ovog rada bio je razviti i optimirati proces sušenja u pjeni za proizvodnju funkcionalnog praškastog kakao napitka obogaćenog ekstraktom paprene metvice (Mentha piperita L.), koja osim svog karakteristiĉnog mirisa i okusa, takoĊer predstavlja dobar izvor polifenola. Uzorcima su analizirana fizikalna, kemijska i senzorska svojstva. Temeljem analize rezultata eksperimenata utvrĊeno je da za dobivanje kakao mješavina optimalnog sastava, svojstava i prihvatljivosti za potrošaĉa, najprikladniji sastav smjese sadrţi 50 g temeljne kakao smjese (30 % kakao, 70 % saharoza), 40 g bjelanjka i 3,75 % ekstrakta paprene metvice uz 3,5 minute miješanja.The concept of functional food is becoming increasingly popular, as foodsstuffs are not intended only to satisfy hunger and provide necessary nutrients but also to prevent nutrition-related diseases and improve physical and mental health of consumers. On the other side, because of a fast way of life, people use instant foods and drinks more frequently and, as a consequence, the functional instant drinks industry has increased its market share. Cocoa is a rich source of polyphenols and exhibits anticarcerogenic, anti-inflammatory and vasodilatory effects. Some medicine studies demonstrate very good correlation between a cocoa consumption and a low-risk of death due to cardiovascular diseases. Therefore, the aim of this work was to develop a foam-mat drying process for production of powdered cocoa drink enriched with peppermint extract (Mentha piperita L.), as a good source of polyphenols with characteristic pleasant smell and taste. Physical, chemical and sensory properties of samples were analysed. With respect to the best properties and consumers acceptability, obtained results showed that optimal composition consists of: 50 g of basic cocoa mixture (30 % cocoa, 70 % saccharose), 40 g egg white and 3.7% peppermint extract, with stirring time of 3.5 minutes