Trends in Food Science & Technology 132 (2023) 65–75

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Trends in Food Science & Technology

journal homepage: www.elsevier.com/locate/tifs

Cocoa based beverages – Composition, nutritional value, processing,

quality problems and new perspectives
Veronika Barišić a, **, Necattin Cihat Icyer b, Saniye Akyil c, d, Omer Said Toker d, *,
Ivana Flanjak a, Đurđica Ačkar a
a
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000, Osijek, Croatia
b
Department of Food Engineering, Faculty of Engineering and Architecture, Mus Alparslan University, Mus, Turkey
c
Azelis Turkey, Istanbul, Turkey
d
Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, 34210, Istanbul, Turkey

A R T I C L E I N F O A B S T R A C T

Handling Editor: I Oey Background: Cocoa is one of the most well-known raw materials worldwide, meeting the health expectations of
consumers. Cocoa-based beverages have superior color, aroma and flavor richness that attracts children. The
Keywords: production and consumption of cocoa-based beverages with different substitutes (sugar replacers, omega-3, plant
Cocoa based extracts rich in bioactive components) known as ready-to-drink cocoa beverages, chocolate beverages and
Functional food
cocoa-based beverages are increasing day by day.
Alkalization
Scope and approach: In this paper, different aspects of cocoa beverage production and quality are reviewed.
Agglomeration
Polyphenols Instant and ready-to-drink beverages and drinking chocolate are differentiated. Furthermore, additives that can
be added to improve the quality characteristics of cocoa-based beverages are outlined, such as sweeteners, hy­
drocolloids and different bioactive ingredients. Specific influence of different production processes on quality of
cocoa based beverages, alternative processing techniques (such as high-voltage electrical discharge, foam drying)
and quality parameters are delineated. Problems that may arise during production along with their probable
causes are also addressed.
Key findings and conclusions: Although there are scientific papers regarding the above-mentioned scopes of cocoa
based beverages, the subject is still relatively under-researched. The efforts of designing beverages with reduced
sugar content should be extended, as well as enrichment of beverages with bioactive compounds. Alternative
processing techniques should be further investigated both from the technological, and from nutritional aspect.
Increasing bioaccessibility of micro- and macroelements is also a worthwhile scope.

1. Introduction resistance to adverse environmental conditions (Das Virgens et al.,

Cocoa is one of the most popular raw materials found in the
composition of many products and is enjoyed by people of all ages.
Cocoa is produced from the seed of the cocoa tree (Theobroma cacao), a
tropical plant grown in the equator region, and released to the market
after fermentation and drying. Remains have been found documenting
the Mayan, Toltec, and Aztec people cultivating cocoa in tropical regions
of the Americas. It was introduced to Europe by Columbus in the 1500s
(Britannica, 2020; Varnam & Sutherland, 1994). There are three main
cocoa varieties (Criollo, Trinitario and Forastero), but recently hybrid
species have been developed to improve sensory properties and
2020). Cocoa trees are grown in parts of West Africa, South America and
Asia in the tropical climate zone (10◦ N and 10◦ S of the Equator). Ivory
Coast, Ghana, Indonesia, Nigeria, Cameroon, Brazil, Ecuador, Domin­
ican Republic and Malaysia meet about 90% of the world production of
cocoa beans (Bordiga et al., 2015; ICCO, 2021; Restuccia, Loizzo, &
Spizzirri, 2019; Yanagimoto, Ochi, Lee, & Shibamoto, 2004).
Cocoa is consumed in suspension as a beverage. Cocoa-based bev­
erages are very popular among all generations, especially among chil­
dren. The acceptability of cocoa-based drinks is due to their sensory
characteristics as well as due to the ease of preparation and consumption
(Peixoto, Oliveira, & Cadore, 2012). Today, at the market, different

* Corresponding author.
** Corresponding author.
E-mail addresses: vbarisic@ptfos.hr (V. Barišić), stoker@yildiz.edu.tr (O.S. Toker).

https://doi.org/10.1016/j.tifs.2022.12.011
Received 22 December 2021; Received in revised form 19 December 2022; Accepted 26 December 2022
Available online 28 December 2022
0924-2244/© 2022 Elsevier Ltd. All rights reserved.
V. Barišić et al. Trends in Food Science & Technology 132 (2023) 65–75

forms of cocoa-based beverages can be found, as a hot or cold drink, with emulsifier may be necessary for a complete dissolution of cocoa with a
milk or water, ready-to-drink or instant beverage. They are prepared fat content of more than 22%. The purity level of an emulsifier such as
mostly from cocoa powder, but they can also be prepared from chocolate lecithin is very important in instant cocoa beverages so that it does not
as a hot chocolate drink. In most of these products, there is a high affect the aroma (Varnam & Sutherland, 1994).
content of sugar which is added to decrease bitterness and increase
solubility, but lately high content of sugar is also related to health issues 2.2. Chocolate drinks
(diabetes, obesity) that industry and science are trying to address.
Cocoa-based beverages can also contain ingredients such as stabilizers, Chocolate drinks are preferred over instant cocoa beverages. In
vitamins and minerals (Benković et al., 2019). During the production of general, they are produced by boiling or steaming a mixture of different
mixes for the preparation of beverages, the main goal is to improve the proportions of sucrose (or different sugar syrup) and cocoa powder to
solubility of cocoa powder, which is usually barely soluble in water saturation (which can also be added to boiling/steaming sugar syrup)
because of hydrophobic nature of cell walls and presence of fat and finally drying, most often vacuum drying (Varnam & Sutherland,
(Kowalska, Majewska, & Lenart, 2011). 1994). Milk powder, cream powder, whey powder, and caseinates can
Compared to some other food products, cocoa-based beverage pro­ be added, but rapid consumption is necessary to avoid loss of flavour due
duction and consumption did not change a lot in the current period in to oxidation. Therefore, additives can be added as stabilizers. The use of
which great innovations and production processes of functional foods other ingredients in chocolate drinks, such as powdered milk or coffee
are developed. Health benefits of cocoa and products that contain cocoa whitener, can also reduce the amount of the added sugar. It is possible to
are known, because of the high content of bioactive compounds, such as add various sweeteners to reduce the sugar content (Vissotto, Jorge,
flavonoids and methylxanthines that have an antioxidant effect. From Makita, Rodrigues, & Menegalli, 2010).
past to the present, cocoa has been used not only as a beverage but also
in the treatment of different diseases such as anaemia, mental fatigue,
2.3. Cocoa beverages with different added substitutes
fever and gout. Dillinger et al. (2000) reported that the nutritional
components in cocoa can prevent tumour formation, tumour growth,
Due to the increasing consumer demand for cocoa in the market,
prevent the formation of genotoxic and epigenetic carcinogens, and
efforts to develop cocoa beverages with reduced sugar content and
prevent the formation of carcinogenic damages. It has also been re­
enriched with beneficial nutritional components have accelerated.
ported in another study that it protects against breast cancer (Baharum,
Table 1 shows an overview of recent studies that examined the enrich­
Md Akim, Hin, Hamid, & Kasran, 2016; Predan, Lazăr, & Lungu, 2019).
ment of cocoa-based beverages with different raw materials that are
It has been stated that it plays a role in the reduction of death events
usually not used in production. Tejate is a traditional Mexican beverage
caused by cardiovascular diseases (Crozier & Hurst, 2014; Singh et al.,
prepared with corn, cocoa and some fruit seeds. In a study examining the
2022), it also reduces the occurrence of hypertension (Sánchez et al.,
physicochemical and sensory properties by adding 1% lecithin to the
2010), has anti-inflammatory effects (Aprotosoaie, Luca, & Miron,
formulation of this cocoa-based beverage, it was reported that gains
2016), decreases the activity of intestinal and faecal enzymes that can
such as improvement in suspension stability were obtained, especially in
have unwanted effect on human health, influences antioxidant status
the cold storage process (Pérez-Ramírez et al., 2021). Ribeiro Vieira,
and level of some biochemical indicators of blood serum (Żyżelewicz
Laurides Ribeiro de Oliveira Lomeu, de Castro Moreira, Stampini Duarte
et al., 2020) and provides neurological protection (Nehlig, 2013). Ac­
Martino, and Ribeiro Silva (2017) examined the addition of unripe
cording to the available data, no side effects, no allergic reactions to
cocoa or cocoa products have been reported. It is stated that high
Table 1
amounts of cocoa or cocoa products in the amount of 100 g per day can
Examples of enrichment of cocoa-based beverages.
cause sweating, chills and headaches (Preda, Popa, Mihai, Oţelea, &
Holban, 2019). Raw material Type of Applied process of Reference
used for beverage preparation
Academic studies on the enrichment of cocoa-based beverages with
enrichment
different ingredients and the development of new products are still
Carob powder Instant cocoa Foam mat drying Benković et al. (2018)
limited. In this review, current information about cocoa, the general
powder
composition of cocoa-based beverages, its effects on health, the diffi­ Aspartame, Instant cocoa Mixing of raw Belščak-Cvitanović
culties experienced in the production processes and the techniques acesulfame K powder materials et al. (2010)
applied to overcome these difficulties, quality parameters and processes and stevia
for enriching the nutritional value of cocoa-based beverages are dis­ extract
Peppermint Instant cocoa Foam mat drying Benković et al. (2019)
cussed. In addition, problems encountered, especially in the industry,
extract powder
and their reasons are also discussed. Along with future expectations, this Lavender Instant cocoa Foam mat drying Buljat et al. (2019)
study will provide an up-to-date perspective on the literature. extract powder
Industrial hemp Instant cocoa Foam mat drying Talan et al. (2019)
extract powder
2. Cocoa-based beverages
Ginger powder Ready-to drink Mixing and stirring Faiqoh et al. (2021)
cocoa of raw materials
2.1. Instant and ready-to-drink cocoa beverages beverage
Unripe banana Cocoa powder Mixing of raw Ribeiro Vieira et al.
Cocoa powder has poor solubility in water and milk and requires the flour materials (2017)
Chia oil (source Chocolate Agitation, Morato et al. (2015)
use of boiling water or milk. Cocoa powder contains about 20–25% of of omega-3) milk homogenization
cocoa fat, while reduced fat cocoa powders have a fat content of about and UHT
8–10% (values may vary nationally). Although cocoa fat does not have sterilization
much of a role in taste, it contributes to the sensory quality with the Colloidal Chocolate Stirring of raw Muhammad,
Cinnamon beverage materials Gonzalez, Doost,
feeling it leaves in the mouth (Pierucci et al., 2017; Rucker, 2009).
Nanoparticles et al. (2019)
Cocoa with a high-fat content can cause a dissolution problem in Soy isolate Tejate Roasting, grinding Pérez-Ramírez et al.
catering uses. To overcome this problem, removing the fat may be a protein (Mexican and mixing of raw (2021)
solution, as well as the addition of additives with emulsifying properties Whey traditional materials
to cocoa powder or the application of different techniques (alkalization, concentrate maize-cocoa
beverage)
agglomeration) in the processing of cocoa. The addition of up to 3%

66
V. Barišić et al.
banana flour (rich in resistant starch) to cocoa beverages and its effect
on human health. It was concluded that both beverages, cocoa and cocoa
with unripe banana increased gastrointestinal symptoms, but beverages
with only cocoa showed a better effect. Cocoa-based beverages are
popular among athletes because of a suitable chemical composition, like
proteins, carbohydrates and electrolytes which help in post-workout
recovery (Valentine, Laurent, Saunders, Todd, & Flohr, 2006). In a
study by Morato et al. (2015) chocolate milk was used, because of its
nutritionally favourable chemical composition, as a medium for
omega-3 fatty acid addition. It is known that these fatty acids have an
antioxidant and anti-inflammatory effect which could be beneficial for
recovery of athletes. Consumption of omega-3 enriched beverages
showed a positive effect on immune function and improvement of tri­
acylglycerol levels.
In a study where carob flour and stevia sweetener were added to
cocoa powder, it was reported that physical, chemical and sensory
properties were improved. It was concluded that carob flour is a cheaper
alternative, while stevia extract lowers the glycemic index. It has been
stated that carob flour, which is used instead of cocoa powder, should
not be added to shares of more than 10%. In addition, it was emphasized
that carob flour has bioactive components as well as fibres, natural
sugars and a taste that is not as bitter as cocoa (Benković et al., 2018). In
another study, the biochemical and sensory properties of cocoa-based
beverages with different fat content and different sweeteners were
investigated. It was stated that the mixtures formed did not affect the
antioxidant properties and the number of polyphenolic compounds.
Increasing the sugar content positively affected the solubility and
increased the stickiness parameter. Aspartame, acesulfame K and stevia
extract were used in sensory evaluations and it was reported that these
sweeteners made a significant difference in sensory tests
(Belščak-Cvitanović et al., 2010).
In another study conducted to enrich the nutritional composition of
cocoa-based beverages, it was stated that the biochemical properties of
these beverages were improved by the addition of mint extract. It was
reported that physical properties such as the foaming capacity,
increased, and the solubility did not change and there was no significant
change in the aroma due to the egg white use in combination with mint
extract (Benković et al., 2019). Similarly, in another study, the pro­
duction of cocoa-based instant beverages enriched with liquid lavender
extract and the encapsulated lavender extract was studied. In addition to
lavender extract, egg white, sugar and gelatin were added and physical,
chemical and sensory properties were investigated under different dry­
ing temperature conditions (40, 50 and 60 ◦ C). It was emphasized that
the mixture dried at low temperatures had a better appearance, colour
and taste. Samples with encapsulated lavender extract were more
appreciated. In sensory evaluation, consumer preference came to the
fore and some consumers liked the lavender aroma, while others did not
(Buljat et al., 2019). In another study aimed to improve the functional
properties of cocoa powder, liquid and encapsulated industrial hemp
extracts were used. In this study, in which physical, chemical and sen­
sory parameters were examined, it was stated that the extract of in­
dustrial hemp improved the functional properties of cocoa powder and
increased sensory acceptability. Encapsulated extract of industrial hemp
was better graded in terms of aftertaste and sweetness, while liquid
extract was better graded in terms of appearance and colour properties
(Talan et al., 2019). In order to improve the quality and suspension
stability of cocoa beverages, a study on the addition of ginger powder
was conducted. In addition to ginger powder, sugar, creamer, starch, salt
and xanthan gum mixtures were mixed with low and high-fat cocoa
powder in different proportions. The beverage with best properties in
this study, in terms of colour, antioxidant activity, pH, viscosity and
sedimentation, was the one with the addition of 8% ginger powder to
low-fat cocoa powder. It has been reported that the addition of ginger
powder has a significant effect on the increase of phenolic content and
antioxidant activity (Faiqoh, Muhammad, & Praseptiangga, 2021).
One study aimed to improve antioxidant activity and suspension
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Trends in Food Science & Technology 132 (2023) 65–75
stability by adding colloidal cinnamon powder to natural and alkaline
cocoa powder. According to the obtained results, up to 40% improve­
ment in polyphenol content and up to 60% improvement in antioxidant
activity, depending on the ratio of the added colloidal cinnamon nano­
particles, was achieved. The addition of colloidal cinnamon nano­
particles to the composition of these beverages has been reported to
have no significant effect on pH and a slight effect on colour. It has been
emphasized that the addition of colloidal cinnamon powder is quite
effective for improving physico-chemical properties (colour, aroma,
antioxidant properties, prevention of sedimentation, etc.), especially for
ready-to-drink cocoa-based beverages (Muhammad, Gonzalez, Doost,
et al., 2019).
2.4. Composition of beverages
2.4.1. Cocoa powder
Cocoa powder is the most important ingredient for the production of
cocoa-based beverages. It is produced from cocoa beans that were fer­
mented, dried and roasted, by the extraction of cocoa butter. Although
cocoa butter is removed, a part of it always remains in cocoa particles
(Norton, Fryer, Parkinson, & Cox, 2019). For beverage production,
manufacturers generally use cocoa powder with the reduced cocoa
butter content (8–10%). It is known that cocoa butter content has a great
influence on the sensory acceptability of the final product
(Belščak-Cvitanović et al., 2010). The fatty acids in cocoa butter are
around 5–10% arachidonic and linoleic acids and around 90% oleic,
palmitic and stearic acids. It is reported that the absorption of
cocoa-derived fatty acids in the intestine is slow. The protein content in
cocoa is relatively poor. Compared to a specific protein-rich food such as
egg whites, cocoa has a quarter of its protein richness (due to the
presence of methionine). It is stated that, although cocoa beans contain
approximately 10–15% carbohydrates, this rate decreases to 5–6% after
the cocoa powder production process. The fermentation stage is gener­
ally responsible for the decrease in this value (Rucker, 2009). After this
part of the production, techniques such as cocoa powder alkalization
and agglomeration can be applied (Vissotto et al., 2010). Granulation,
colour and flavour of cocoa powder are also important for the produc­
tion of beverages because they influence the behaviour of powder in
water or milk and the sensory acceptability of final products (Rivas,
Dietze, Zahn, Schneider, & Rohm, 2018). For the production of bever­
ages, cocoa powder also needs to meet quality requirements such as
microbiological stability, and relatively low content of water (Luthfiyah,
Diasti, Dyahningrum, Rahayoe, & Saputro, 2019). Cocoa powder con­
tains high amounts of insoluble components, which presents a problem
when used in the production of cocoa-based beverages. They are diffi­
cult to break down because all components, such as proteins and poly­
phenols, are bound to cell walls. All these components characterize the
colour and flavour of cocoa-based beverages (Holkar, Jadhav, & Pinjari,
2019). Because of this, the cocoa powder needs to be processed with
different techniques (alkalization, agglomeration) before it can be used
in the production of beverages. Cocoa particles are the main carriers of
phenolic components and the content of phenolic components can be
predicted based on the content of non-fat cocoa solids in beverages. It
was concluded that other components, like sweeteners, present in cocoa
beverages do not affect the content of phenolic compounds
(Belščak-Cvitanović et al., 2010).
2.4.2. Sweeteners
Sweeteners make up the largest share in the composition of most
cocoa-based beverages. Traditionally, sucrose is most commonly used,
but in recent years, producers are trying to reduce sugar content because
of changes in consumers’ preferences and awareness of health issues
linked to high sugar consumption. Sucrose has many important func­
tions in food, some of which are improvement of taste, texture and
preservation of food (Onwulata, 2005). In cocoa-based beverages, it is
used mostly to counteract the bitter taste that cocoa carries
V. Barišić et al.
(Omobuwajo, Busari, & Osemwegie, 2000). Many producers still pro­
duce beverages with sucrose content that exceeds 50% of the composi­
tion. The study by Omobuwajo et al. (2000) showed that sugar content
has a great effect on the solubility of instant mixtures used for the pro­
duction of cocoa-based beverages. The sugar to cocoa powder ratio of
4:1 or 3:1 showed the best solubility. Although it is important in many
products, sugar has a negative effect on human health if consumed in
large quantities, as it may lead to the development of obesity, dental
caries, cardiovascular diseases, etc. (Belščak-Cvitanović et al., 2010).
Sucrose is still mostly used in most food products because it is cheaper
than other sweeteners and consumers are using sucrose as a standard for
the sweetness and taste of these kinds of products. Other sugars or
sweeteners do not often have the sweetness of sucrose and producers are
using intense sweeteners to compensate for the sweetness. Stevioside is
one of these sweeteners. It became very popular because it is a natural
sweetener, obtained from a plant called Stevia rebaudiana, and has a
sweetness 100 to 300 times more than sucrose (Mogra & Dashora,
2009). In addition to intense sweeteners, sugar alcohols, such as sorbi­
tol, maltitol, xylitol, isomalt, etc., are becoming very popular in the
production of cocoa-based beverages (Cikrikci, Yucekutlu, Mert, &
Oztop, 2016). Since natural sweeteners are becoming popular among
consumers, some researchers and producers are trying to include these
types of sweeteners as replacement for sucrose. One of them, investi­
gated as a sweetener for an instant chocolate drink, is coconut sugar. It
increased the solubility of instant powder and could improve the taste,
aroma and colour of the final product (Dyaningrum, Lutfiyah, Diasti,
Karyadi, & Saputro, 2019).
2.4.3. Food additives
Food additives are very common in different food products. They are
used to increase quality and preserve food during the storage period. In
cocoa-based beverages, emulsifiers, pH regulators, antioxidants, hy­
drocolloids, etc., are most commonly used (Ling, Loong, & Loke, 2021).
Antioxidants are usually used to achieve stability during shelf life and to
preserve the colour and aroma of the product. Ascorbic acid or to­
copherols are commonly used, but herbs and spices rich in compounds
that have antioxidant activity can also be added. They prevent oxidation
and photooxidation by binding oxygen (Faiqoh et al., 2021).
Various hydrocolloids can be used in the production of cocoa-based
beverages. Hydrocolloids are high molecular weight, water-soluble
macromolecules that can bind large amounts of water, change the
physical properties of the aqueous systems to which they are added.
Each hydrocolloid has its own purpose of use, advantages and disad­
vantages. Gellan gum, carrageenan, CMC (carboxymethyl cellulose),
refined LBG (locus bean gum) and xanthan gum are used in the pro­
duction of cocoa-based beverages (Fang, Zhang, & Nishinari, 2021;
Glicksman, 2019; Laaman, 2011; Phillips & Williams, 2009). Hydro­
colloids have the effect of stabilizing cocoa particles in the suspension.
Cocoa-based products without the addition of hydrocolloids have low
suspension stability and particles are prone to sedimentation, which is
undesirable in these products (Aliakbarian, Casazza, Nani, & Perego,
2017). Carrageenan, xanthan gum, alginate, and pectin are most
commonly used in the production of cocoa-based beverages (David,
Magram Klaiman, Shpigelman, & Lesmes, 2020; Toker, Dogan, Can­
ıyılmaz, Ersöz, & Kaya, 2013). All of these hydrocolloids interact elec­
trostatically with proteins (David et al., 2020). In commercial products,
carrageenan is used more often, but a study by Aribah, Sanjaya,
Muhammad, and Praseptiangga (2020) showed that the addition of
0.3% of xanthan gum was better for stabilization than carrageenan.
However, the advantage of carrageenan is that it can be added in very
low concentrations (~300 ppm) (Necas & Bartosikova, 2013). Also,
maltodextrins are one of the least expensive hydrocolloids that can be
used. They are produced from starch and are used as a gelling agent, fat
replacer, texture modifier, etc. (Takeiti, Kieckbusch, & Collares-Queiroz,
2010).
Bulking agents can be added to cocoa-based beverages to form higher
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Trends in Food Science & Technology 132 (2023) 65–75
viscosity, higher porosity of agglomerates. Maltodextrin is one of the
most commonly used bulk agents, which has an effect on the increase of
viscosity, water activity and acidity. This is because of its possibility to
form hydrated common network in beverages. Other bulking agents that
can be used are inulin, polydextrose, etc. (Benković et al., 2015).
Emulsifiers are used in cocoa-based beverages to stabilize rheolog­
ical properties. They are used together with hydrocolloids to stabilize
the suspension and prevent sedimentation. Along with that, they prevent
fat globules from separation from suspension because they act on a
border between two phases (Holkar et al., 2019; Khan, Talegaonkar,
Iqbal, Ahmed, & Khar, 2006). In the cocoa industry, the most commonly
used emulsifier is lecithin.
2.4.4. Caffeine
Caffeine is the most widely used central nervous system stimulant
and one of the most widely consumed legal psychoactive substance
worldwide. Caffeine-containing foods such as cocoa powder, chocolate,
and cocoa-based beverages are also very popular for their stimulant
effects. Caffeine, alongside with other methylxanthines, is part of nat­
ural chemical composition of cocoa beans (Craig & Nguyen, 1984). The
amount of caffeine in food products varies according to portion size,
type of product and processing methods. This value is 70–220 mg/15 cl
for coffee, 30–70 mg/33 cl for cola, 32–42 mg/15 cl for tea and 32
mg/100 mL for energy drinks. Although the caffeine content of cocoa is
relatively low, it is known to vary between about 2 and 7 mg/15 cl
(Debry, 1994). Cocoa-based products improve mood, reduce pain, have
antidepressant effects, increase sleepiness and emotional comfort due to
their caffeine content (Mastroiacovo et al., 2014; Onaolapo & Onaolapo,
2019).
3. Production process of cocoa-based beverages
Before the production of cocoa drinks, there is a preparation process
of the cocoa bean. After cocoa fruit is harvested, its seeds are removed
and fermented for about 6–7 days. This step is one of the most important
steps in the processing of cocoa beans. They are then dried in the sun or
in a suitable drying oven until the humidity reaches 6–7%. Thus, cocoa
beans are made suitable for roasting. By this process, cocoa-specific taste
and aroma are formed, and the humidity is reduced to approximately 2%
(Żyżelewicz, Oracz, Krysiak, Budryn, & Nebesny, 2017). Roasting time
should be kept between 5 and 120 min and temperature between 110
and 160 ◦ C. Roasting time and temperature must be adjusted well,
otherwise, either insufficient aroma is formed or a burnt taste occurs
(Britannica, 2020; Predan et al., 2019).
3.1. Alkalization
Alkalization is a processing technique that has been applied for
nearly two centuries in the processing of cocoa (Valverde García, Pérez
Esteve, & Barat Baviera, 2020). This technique is an optional step to
improve the colour and flavour and increase the solubility of cocoa
(Olam, 2017). While untreated cocoa powders are used in most con­
fectionery and chocolate production, alkalized cocoa powders are more
suitable for beverage production. Alkalized cocoa offers greater dis­
persibility in liquids than non-alkalized cocoa. Depending on the pH
values, cacao powder is named dark natural (5–6 pH), light (6–7.2 pH),
medium (7.2–7.6) and strong alkalized cocoa (higher than 7.6) (Miller
et al., 2008). With this process, the acidic pH value of cocoa is shifted in
the basic direction. A darker colour tone (brown/black) occurs, astrin­
gency and bitterness are decreased, and a more intense aroma is created.
These changes are mainly due to the degradation of organic compounds
(Muhammad, Gonzalez, Doost, et al., 2019; Sioriki et al., 2021).
Alkalization is carried out at temperatures between 60 and 130 ◦ C by
adding alkaline solutions (such as sodium, potassium, ammonium hy­
droxide, carbonate and bicarbonate or magnesium carbonate solution)
in the 1–6% of the cocoa weight depending on the desired colour tone
V. Barišić et al.
(Valverde García et al., 2020). It can be noted that changes such as pH,
colour, amount of polyphenols, and caffeine concentration occur in the
first minute of the alkalization process. High alkali concentration and
high temperature have negative effects on taste, colour and volatile
aroma components. Especially highly volatile aromatic compounds
formed during the roasting stage tend to evaporate during the alkalizing
process. Based on the chemical components found in cocoa, such as
organic acids, alcohols, esters, and terpenes, a net decrease at 60 ◦ C was
reported between the non-alkalized and alkalized samples. No signifi­
cant additional reduction is observed with a further raise in temperature
to 100 ◦ C. On the other hand, high alkaline concentrations can also
significantly lower the caffeine content (Li et al., 2012; Predan et al.,
2019; Valverde García et al., 2020). While the amount of moisture
(about 10–50%) in the alkalization process affects colour development
positively, it should not be forgotten that it may prolong the drying and
roasting process depending on the amount of moisture. In this process,
the quality and amount of air that comes into contact with cocoa ac­
celerates the process and encourages colour development. In addition,
air pressure or vapour pressure applied during alkalization can provide
similar positive effects. It must be balanced, as excessive pressure can
adversely affect cocoa butter and the quality of the end product (Moser,
2015; Sioriki et al., 2021). The generally applied conditions for the
alkalization process are: temperature of 60–130 ◦ C, 1–12 atm pressure,
1–6% alkaline concentration, 10–50% water content; aeration rates
between 0 and 5 bar/min, 5–180 min process time. The most commonly
used alkalis are K2CO3 and NaOH (Valverde García et al., 2020). All
these factors are determined based on the characteristics of cocoa, the
conditions of the processing plant, and consumer expectations. Briefly,
reducing acidity by the alkalization process makes the beverage more
delicious and improves the dispersibility of suspended cocoa powder in
liquid. The acceptable colour is achieved, reducing the problems that fat
from cocoa can cause in beverage processing. Cocoa fat present in large
quantities, can reduce the palatability and ease of preparation of
cocoa-based beverages (Varnam & Sutherland, 1994).
The alkalization process can be carried out by three different pro­
cesses, tip alkalization, cocoa cake alkalization and chocolate liquor
alkalization. Each method has advantages and disadvantages. Tip
alkalization is a method that is generally applied as it offers the ad­
vantages of colouring and flavouring in the desired tone. In this method,
cocoa beans are sorted, broken, separated from the shells and treated
with a certain concentration of alkali. Afterwards, roasting, grinding and
pressing processes are applied (Afoakwa, 2016). Finally, alkalized cocoa
powder and alkalized cocoa butter are produced. Parameters such as
solution type, concentration, processing time, and temperature are
optimized according to the pH, colour, and aroma expectation of the
final product. During the process, sugar degradation, Maillard reaction
and anthocyanin polymerization are controlled (Valverde García et al.,
2020). Steaming can also be performed to balance the colour and
moisture content of the final product. Although this alkalization type has
advantages in terms of flavouring and achieving the desired colour tone,
it also has some disadvantages. Alkalizing the cocoa nibs can also cause
the cocoa butter to alkalize, that is, to saponify. This may cause negative
effects on aroma and colour during the roasting phase. In order to
eliminate these disadvantages, processes such as deodorization may be
required and this may cause a loss of efficiency. Therefore, it can cost
more compared to other alkalization techniques (Moser, 2015; Valverde
García et al., 2020). The second method, cocoa press cake alkalization, is
carried out by alkalizing the cocoa press cake obtained after sorting,
roasting, grinding and pressing the cocoa beans. In this process, since the
alkalization process is applied to the cocoa press cake, the fat ratio is
lower than normal. As a result of this process, in which parameters such
as alkali type, concentration, temperature and processing time are
effective, the moisture content is reduced to around 5% and dried. The
advantage of this process is that only the cocoa press cake is alkalized
instead of the cocoa butter. Cocoa butter can be obtained naturally
without being alkalized. This makes this process less expensive. As
69
Trends in Food Science & Technology 132 (2023) 65–75
disadvantages, deficiencies in colour development and relative loss in
aroma can be distinguished (Miller et al., 2008; Valverde García et al.,
2020). The third method, chocolate liquor alkalization, is carried out by
alkalizing cocoa beans after sorting, roasting and grinding. Alkali type,
concentration, temperature and processing time are effective factors in
this process. When using alkali solution in cocoa liquor, alkalization
could form a product with high viscosity and difficult removal of
moisture (Beckett, Fowler, & Ziegler, 2017). After the alkalization pro­
cess, pressing is applied and the resulting cocoa must be ground. At the
end of the process, alkalized cocoa powder and alkalized cocoa butter
are obtained. The disadvantages are that cocoa butter is alkalized and
requires extra processing and is thus expensive. Colour development is
limited and darker brown end product is formed (Miller et al., 2008;
Moser, 2015).
3.2. Agglomeration
Agglomeration is another alternative method that can be used to
improve the solubility properties of beverages produced from cocoa.
Cocoa powders, as mentioned before, are not stable in milk or water, and
along with that, they have low wettability and solubility (Kowalska &
Lenart, 2005). This is because cocoa powder contains cocoa butter,
along with a larger number of hydrophobic than hydrophilic groups, due
to trapped pockets of air in its structure. These problems are usually
resolved by agglomeration. Agglomeration aims to create bonds be­
tween particles, which results in larger and more porous structures that
are more soluble than non-agglomerated particles. Therefore, this pro­
cess is carried out by adding sugar and various additives to cocoa drink
powder mixes to improve their solubility (Omobuwajo et al., 2000).
Steam, fluidized bed, thermal or wet agglomeration are generally used
(Vissotto et al., 2010). Depending on the type of agglomeration used for
production, different processing parameters affect the quality of the
cocoa powder. In a study of the agglomeration process using a fluidized
bed spray dryer and coater, it was concluded that the amount of water
added during the production process had the highest effect on the
changes during agglomeration. It has been stated that mixtures with
higher sugar content in agglomeration processes show higher colour
saturation (C*). When solubility values were compared, it was stated
that agglomerated cocoa powder had two times better solubility than
non-agglomerated cocoa powders. It has also been stated that chocolate
samples with higher viscosity can be produced by adding bulking agents
such as inulin, maltodextrin, oligofructose, etc. When the chemical
(bioactive) composition parameters of agglomerated cocoa powder
mixtures were examined, it was reported that agglomerates treated with
cocoa powder containing 16–18 g/100 g of fat had slightly lower TPC
and antioxidant capacities than agglomerates with low-fat content. It is
emphasized that adding a large amount of water to the agglomeration
process causes more pore formation, a decrease in bulk density, and
more air retention in pores of the particles and between the particles.
Cocoa powder agglomerates with high-fat content have lower wetta­
bility (Belščak-Cvitanović et al., 2010; Benković et al., 2015). On the
other hand, it was stated that as the oil ratio increased, the L* value
(lightness) increased and the steaming time did not affect this factor.
Regardless of the type of cocoa powder, it has been reported that a* and
b* values are not affected by the steaming time and that fat content has a
more pronounced effect than steaming time. In addition, it was stated
that the higher the dispersibility value, the greater the amount of
insoluble solids and the dispersibility value tends to decrease as the
steaming time increases. Also, it was concluded that the solubility of the
mixtures increased with the steaming time (Diasti, Dyaningrum, Lut­
fiyah, Karyadi, & Saputro, 2019; Hardiyanto et al., 2021; Luthfiyah
et al., 2019). In another study on steam agglomeration, it was stated that
the increase in steam pressure, rotary dryer temperature and rotation
caused an increase in cocoa powder granule size. In this process, the
solid feed rate is shown as the most effective parameter. It has been
reported that an increase in the solid feed rate causes a significant
V. Barišić et al. Trends in Food Science & Technology 132 (2023) 65–75

reduction in the average granule size of the resulting agglomerates, and Table 2
an increase in the dryer temperature causes the formation of Factors that affect quality parameters of cocoa-based beverages.
low-solubility solid bridges. It has been observed that the steam Quality Factors that Effect Reference
agglomeration process generally leads to an increase in the overall parameter affect quality
product quality by increasing the particle diameter and decreasing parameter
soaking time (Vissotto et al., 2010). Viscosity Particle size Decrease of particle size Rivas et al.
Because of the high content of sugar in mixtures for the production of causes a decrease of (2018)
cocoa-based beverages, particles formed after agglomeration can have viscosity
Fat content Increase of viscosity with
high hygroscopicity, which affects the shelf-life of the final product an increase of fat content
(Kumar, Gokhale, & Burgess, 2014). Because of that, another team of Colour Medium in Beverages prepared in Rivas et al.
scientists investigated foam mat drying as an alternative method for which beverages water have darker colour (2018)
producing instant cocoa powders (Benković et al., 2019). The principle are prepared than those prepared in
milk
of this method is to convert suspensions into stable foam which is sub­
Type of cocoa Alkalized cocoa causes
mitted to drying. Drying of foam is quicker and lower temperatures can darker colour of beverages
be used because of increased surface area (De Freitas et al., 2018). For Fat content Higher fat content causes Faiqoh et al.
the production of powders for cocoa-based beverages, spray drying can darker colour of beverages (2021)
also be used. The advantage of this process is that particles are in contact Drying Higher temperature Luthfiyah et al.
temperature during drying causes (2019)
with heat for a short period and because of that, valuable components darker colour of beverages
are preserved (Paini et al., 2015). In the study by Aliakbarian et al. Nutritional Content of cocoa Higher content of phenolic Benković et al.
(2017), spray drying was shown as a good method for obtaining particles value solids components and (2015)
of chocolate powdered beverages that have good solubility and dis­ antioxidant activity in
beverages with higher
persibility. In this study, maltodextrin was used as a carrier, because it
content of cocoa solids
has a high solubility in water (Cano-Chauca, Stringheta, Ramos, & Processing Pasteurization and cold Coutinho,
Cal-Vidal, 2005). Although spray drying produces a good quality prod­ plasma cause a decrease of Silveira,
uct, this process has some disadvantages, such as high cost, energy contents of phenolic Fernandes, et al.
waste, low thermal efficiency, etc. (Barbosa-Canovas, Ortega-Rivas, components (2019)
Medium in Increased content of Santos and Coe
Pablo, & Hong, 2005). For the production of ready-to-drink chocolate
which beverages phenolic components in (2016)
beverages pasteurization is needed as for other dairy products. Con­ are prepared beverages prepared in
ventional thermal pasteurization gives microbiological safety to these milk
products, but it has some disadvantages. It can cause the loss of some Sensory Cocoa content Increases bitterness and Rivas et al.
properties astringency (2018)
heat-sensitive aromatic compounds (Monteiro et al., 2018). A group of
Fat content Increases creaminess of
researchers (Coutinho et al., 2019a, 2019b) tried to use cold plasma beverages
technology instead of conventional pasteurization to preserve important Medium in Higher creaminess in
components of chocolate beverages. The results showed that cold which are beverages prepared with
plasma caused the formation of larger particles, formation of protein beverages milk
prepared
aggregates and higher consistency of product compared to
Alkalization Alkalized cocoa has more Kowalska et al.
pasteurization. characteristic chocolate (2011)
aroma
4. Quality parameters of beverages

based beverages because it influences consumers’ preference for the

Quality parameters of cocoa based beverages are mostly affected by
product (Markovic, Ilic, Markovic, Simonovic, & Kosanic, 2013). Con­
the type of cocoa powder, fat content, medium in which beverages are
sumers can predict other sensory characteristics of the product based on
prepared, and processing. Most important effects are presented in
its colour. Food colourants are not often used in the production of
Table 2.
cocoa-based beverages because cocoa has a natural brown colour that is
accepted by consumers (Ling et al., 2021).
4.1. Viscosity
The colour of cocoa-based beverages depends on the medium in
which beverages are prepared. In a study by Rivas et al. (2018) bever­
The viscosity of cocoa-based beverages is an important parameter
ages prepared with water had a darker colour than those prepared with
that directly influences sensory acceptability. It depends on the in­
milk. Also, they concluded that the pH of beverages and the content of
teractions between dispersed particles (cocoa powder, sugar, food ad­
fat in milk that is used for the preparation of beverages influences
ditives) and the dispersion phase (water or milk) (El-Khair, 2009). The
lightness. The pH of cocoa-based beverages depends on the type of cocoa
viscosity of cocoa-based beverages highly depends on the particle size of
used in the preparation. If cocoa is alkalized, it will have higher pH and
instant powder and content of cocoa butter, where viscosity decreases
beverages appear darker compared to lower pH and non-alkalized
(from 3.41 to 1.45 mPas) with a decrease of particle size (from 5.53 to
cocoa. Faiqoh et al. (2021) linked the content of fat in the cocoa pow­
3.49 μm) (Rivas et al., 2018). In a study by Coutinho, Silveira, Pimentel,
der used for the preparation of beverages to the colour of beverages. It
et al. (2019) where cold plasma treatment was used in the production of
appears that powders with higher fat content have a darker colour than
cocoa milk beverages, results showed that final products had higher
those with lower fat content. This is probably because of the higher
consistency than those when pasteurization was used. The reason for
content of unsaturated fatty acids which are, during the production of
this is a larger surface area of particles after cold plasma treatment. In
powders, degraded and involved in Maillard reaction which contributes
addition, they proposed that another reason for this could be oxidation
to the development of brown colour.
of proteins present in the beverage, which then results in aggregation
Hardiyanto et al. (2021) examined the influence of the agglomera­
and, in the end, in higher consistency of a product.
tion process on the colour of the cocoa drink. It was shown that steaming
time did not significantly influence the parameters of colour. Their
4.2. Colour
conclusion was in agreement with the above-mentioned effects on
colour, which are the chemical compositions of materials used in the
The colour of cocoa is an important quality characteristic of cocoa-

70
V. Barišić et al.
production of beverages. Luthfiyah et al. (2019) examined drying tem­
perature and number of cycles used for the production of instant cocoa
beverages and concluded that higher temperature and a larger number
of cycles resulted in a darker colour and more intensive red and yellow
colour of powders.
4.3. Nutritional value
In cocoa powder, 10–15% carbohydrate, 10–15% fat, 15–20% pro­
tein, Ca, K, Na, Mg, Fe, Zn minerals and vitamins are available (Ram­
iro-Puig & Castell, 2009). Cocoa is a rich source of different bioactive
components (polyphenols and methylxanthines) and thus, cocoa-based
foods contain significant amounts of these components. Antioxidant
activity, phenolic content and content of micro- and macro elements are
mostly explored parameters in cocoa-based beverages. Along with that,
researchers showed that cocoa contains proteins and carbohydrates that
could be beneficial to consumers, especially to athletes (Teixeira, De
Oliveira, Loureiro, Von Borries, & Da Costa, 2020). Also, it is known that
cocoa contains significant amounts of vitamin D2 which is then trans­
ferred to cocoa-based products (Kühn, Schröter, Hartmann, & Stangl,
2018).
4.3.1. Phenolic compounds and antioxidant activity
Cocoa is already known for its high content of phytochemicals such
as polyphenols. It has been reported that cocoa contains more phenolic
phytochemicals per serving than tea and red wine (Lee, Kim, Lee, & Lee,
2003). These components are represented by proanthocyanidins,
flavan-3-ols and anthocyanins. Most researched flavan-3-ols in cocoa
and cocoa-based products are (+)-catechin, (− )-epicatechin, (+)-gallo­
catechin and (− )-epigallocatechin (Barišić et al., 2019). Studies showed
that these components transfer into cocoa-based beverages and because
of that they are considered to have nutritional benefits for consumers
(Ling et al., 2021). It was proven that the consumption of foods and
beverages that are rich in these components has a positive effect on the
cardiovascular system (Hertog et al., 1993). Phenolic compounds and
antioxidant capacity are in direct correlation. Research showed that
cocoa powders with a lower fat content have higher antioxidant activity.
This is because cocoa powder with lower content of fat has a higher
content of cocoa solids in which polyphenols, and antioxidant activity,
are stored (Faiqoh et al., 2021). The content of phenolic compounds in
cocoa-based beverages depends on the amount of cocoa powder, the
production process and the solvent used for the preparation (Benković
et al., 2015; Santos & Coe, 2016). The higher the content of pure cocoa
with lower content of cocoa butter, the higher the content of phenolic
components of beverages (Benković et al., 2015). Although some studies
showed that milk alters the absorption of cocoa polyphenols during
human digestion, Santos and Coe (2016) concluded that the addition of
milk in instant cocoa beverages increased the concentration of poly­
phenols compared to the addition of water. The reason for this can be
that milk can also contain polyphenols (Coutinho, Silveira, Fernandes,
et al., 2019). For the production of “ready-to-drink” beverages,
pasteurization is needed. This process can lower the content of poly­
phenols, but the study by Coutinho, Silveira, Fernandes, et al. (2019),
where the cold plasma was investigated as a replacement for pasteuri­
zation, showed that samples treated with cold plasma had lower total
phenolic content and antioxidant activity compared to those that were
pasteurized. This is probably because electrons produced during the cold
plasma process degraded polyphenols present in a beverage (Almeida
et al., 2015). Bordiga et al. (2015) studied how polyphenols and an­
thocyanins are affected during the processing of cocoa. In this study, a
significant effect of the roasting process has emerged, especially on the
amounts of anthocyanin fractions. It has been stated that the processing
conditions may adversely affect the number of polyphenols, and in this
case, the bioactivity may also be adversely affected.
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Trends in Food Science & Technology 132 (2023) 65–75
4.3.2. Micro- and macroelements
In literature, it is reported that cocoa and cocoa-based products have
significant amounts of macro- and microelements (Kruszewski &
Obiedziński, 2018; Mrmošanin et al., 2018). Most of the products on the
shelves do not have information about mineral content on the labels
except for sodium (Peixoto et al., 2012). However, lately, researchers
concluded that cocoa-based beverages could be good sources of mag­
nesium, manganese, calcium, potassium, iron, zinc, phosphorus, etc.
(Oliveira, dos Santos, Teixeira, & Korn, 2020; Peixoto, Devesa, Vélez,
Cervera, & Cadore, 2016).
In a study by Peixoto et al. (2012), where different samples from the
market were tested, it was concluded that cocoa-based beverages did not
contain toxic elements (cadmium and lead) in significant concentra­
tions. Also, the study showed that products that were labelled as diet or
light had a higher concentration of minerals than classic beverages.
When considering cocoa-based beverages as a source of nutritive ele­
ments for children, it was concluded that according to amounts found in
these products, they are a good source of chromium, copper, iron,
magnesium and zinc. However, the bioaccessibility of elements in those
products showed a different picture (Peixoto et al., 2016). During
digestion of cocoa-based beverages, insoluble complexes are probably
formed with some dietary components which then hinder absorption of
these essential elements (Shilpa & Jyothi lakshmi, 2012). A study by
Davidsson, Walczyk, Morris, and Hurrell (1998) also showed that iron
absorption from cocoa-based beverages is low because of polyphenols
present in these beverages. Although many studies showed that the
bioaccessibility of macro- and microelements from cocoa-based bever­
ages is low, Peixoto, Mazon, and Cadore (2013) showed that toxic ele­
ments have even lower bioaccessibility than elements that are essential
for the human organism.
4.4. Sensory properties
Sensory properties are one of the most important quality attributes of
food products because they are directly correlated with the consumer
acceptability of products (Herawati, Nurhayati, & Angwar, 2019).
Folkenberg, Bredie, and Martens (1999) determined that the mouthfeel
of cocoa-based beverages is correlated with three groups of properties,
positively with cocoa and viscosity and negatively with milk properties.
In cocoa-based beverages, cocoa that is used for the production de­
termines most of the sensory properties. It affects the aroma, colour and
consistency of the product (Dogan, Aktar, Toker, & Tatlisu, 2015). The
content of polyphenols in cocoa is also one of the most important pa­
rameters because they are carriers of bitterness and astringency (Rivas
et al., 2018). The consistency of beverages depends mainly on the con­
tent of fat which can originate from milk or cocoa powder (Dogan,
Aslan, Aktar, & Goksel Sarac, 2016). The highest creaminess of products
can be observed in those that are prepared from a block of chocolate,
because of the highest content of cocoa butter. Also, beverages prepared
with milk have higher creaminess compared to those prepared with
water (Rivas et al., 2018). Sugar is also very important for the accept­
ability of cocoa-based beverages because consumers don’t like the bitter
taste that cocoa carries (Belščak-Cvitanović et al., 2010).
As it was mentioned for the colour of cocoa-based beverages, the pH
of cocoa and consequently beverages affects the aroma. Alkalized cocoa
powder gives a characteristic chocolate aroma to the final product
(Kowalska et al., 2011). Coutinho, Silveira, Fernandes, et al. (2019)
examined chocolate milk drinks to determine volatile compounds that
are present and responsible for characteristic sensory properties. They
determined the presence of carboxylic acids, ketones, alcohols, alde­
hyde, esters, furan and lactones.
V. Barišić et al.
5. Problems seen in cocoa based beverages production
5.1. Sedimentation
Factors such as the low dosage of a stabilizer added as an additive,
the use of wrong types of stabilizers (e.g. non-shear resistant), too large
cocoa powder particles (max 0.5% above 0.075 mm) and insufficient
cleaning cause sedimentation. Hydrocolloids play an important role in
the prevention of sedimentation of cocoa particles by improving con­
sistency (Pimentel et al., 2017). In addition, high cocoa shell content
(shells max 1.5%), too low protein content (negatively affects the
effectiveness of the stabilizer), high cocoa butter content (requires a
higher dosage of stabilizer), and applying a temperature well above the
gel setting temperature of the stabilizer used are among the main causes
of sedimentation in cocoa-based beverages. The appearance of the
products is negatively affected by sedimentation and, therefore, product
acceptability and consumer liking can reduce (Muhammad, Gonzalez,
Doost, et al., 2019). Cocoa butter content of the cocoa powder is also an
important factor affecting sedimentation, wettability and dispersibility
of the cocoa (Selamat, Hussin, Zain, & Man, 1998). The low solubility of
the cocoa powder also causes sedimentation (Holkar et al., 2019), which
can be eliminated by alkalization (Olam, 2017) firstly developed in the
19th century by Coenraad Johannes van Houten.
5.2. Layer formation
One of the most common problems encountered in the production of
cocoa-based beverages is a layer formation (Selamat et al., 1998). This
situation occurs due a low stabilizer dosage, unsuitable stabilizer type,
low-fat content (the lower the fat content, the higher the risk of layer
formation), inappropriate cocoa powder type selection, and the insuf­
ficient homogenization process. The low solubility of cocoa powder can
also result in the floc formation and layer formation (Holkar et al.,
2019).
5.3. Brown top layer
Another problem encountered in cocoa-based beverages is the for­
mation of a brown top layer (Selamat et al., 1998). The use of very high
doses of stabilizer, wrong choice of a stabilizer type, insufficient ho­
mogenization process, heat treatments at high temperatures and
long-term heat treatment above 70 ◦ C are among the main causes of a
brown top layer formation. In addition, the presence of a
high-temperature difference between the heating medium and the
product may cause the formation of this layer.
5.4. Curdling
Another problem encountered in the production of cocoa-based
beverages is curdling that looks similar to sour milk. This problem can
occur with the coagulation of milk in the presence of milk content. Low
pH, high alkalization degree of cocoa powder and high dosage, high-
temperature heat treatment above 65 ◦ C and/or long processing time,
high-temperature difference between the heating medium and the
product, and insufficient homogenization can cause these problems.
When heat treatments above 65 ◦ C are applied to milk, the unfolding of
whey proteins occurs (Croguennec, Kennedy, & Mehra, 2004). After
folding interaction of whey proteins themselves and with ĸ-casein cause
to protein aggregates (Donato, Guyomarc’h, Amiot, & Dalgleish, 2007),
which can result in curdling.
6. Future remarks
Cocoa is a food product rich in nutritional properties. There are many
steps in the cocoa beverage production process and there are many
factors affecting the product properties in these steps. Studies on the
72
Trends in Food Science & Technology 132 (2023) 65–75
effects of all these factors on the final product and the effects of the
interactions of these factors on the final product are limited. Due to the
decrease in bioactive compound content during beverage production
from cocoa, there are recent studies where some herbal ingredients have
been added to compensate for this loss of bioactive components. It is an
important requirement to expand academic studies to enrich products
with bioactive components during mixing and production without
affecting the quality parameters such as the aroma and colour of cocoa-
based beverages. Inadequate use of resources and available raw mate­
rials, which are the main problems of the food industry today, and in­
adequacy of waste management are also specific for cocoa products.
Food industry by-products were recognized as a good source of new
materials for food production in recent years. Hussain, Agus, Dali, and
Teng (2018) examined the advantages of cocoa by-products generated
during cocoa beverage production. They concluded that this material
contains high levels of dietary fibre and phytochemicals, making it a
good material for improving human nutrition, but a lot of research is
needed to incorporate these byproducts in cocoa beverages without
affecting sensory quality. Improving the techniques applied in the pro­
duction process of cocoa-based beverages, reducing energy consump­
tion, minimizing process losses are the basic expectations from studies in
the field of food processing technology in near future. Some new
methods such as cold plasma (Coutinho, Silveira, Pimentel, et al., 2019)
are being explored as a new technology in the production of cocoa-based
beverages because they are non-thermal disinfecting methods which
affect the nutritional components of food to a lesser extent than con­
ventional thermal methods.
This review contains up-to-date information about the properties of
cocoa, types of cocoa-based beverages, its general composition, quality
parameters, its importance for health, the processing processes of cocoa,
the difficulties encountered in the production of these products and the
processing techniques applied to overcome these difficulties. Future
research on cocoa-based beverages should focus on process optimiza­
tion, sustainability and environmental awareness.
Author contribution
Veronika Barišić: Conceptualization, Writing – original draft;
Necattin Cihat Icyer: Investigation, Writing original draft; Saniye Akyil:
Investigation, Writing – original draft; Omer Said Toker: Conceptuali­
zation, Writing – original draft; Ivana Flanjak: Writing – review &
editing; Đurđica Ačkar; Writing – review & editing, Project
administration.
Declaration of competing interest
None.
Data availability
No data was used for the research described in the article.
Acknowledgment
This work has been supported in part by Croatian Science Founda­
tion under the project “Application of cocoa husk in production of
chocolate and chocolate-like products” 2017-05-8709.
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