Evaluation of Carboxymethyl Cellulose and Carrageenan Gum Efficiency in Stabilizing Cocoa Milk with Reduced Protein

In the dairy industry, natural gums can be used to stabilize emulsions such as cocoa milk. Among the types of gums are carboxymethylcellulose and capacaraginan, which are used ias bulking, thickener, Stabilizer, primer, and emulsifying in the food industry. Due to the challenges in cocoa milk storage methods, in the present study, we investigated the effect of capacaraginan, carboxymethylcellulose gums, and their combination on the physicochemical properties of cocoa milk with two reduced protein levels (2.4% and 2.6%) has been paid. For this purpose, by measuring pH, soluble solids, apparent viscosity, sedimentation rate, and color parameters during storage for 5 months at 4 ° C, the effect of these gums on the stability of cocoa milk emulsion was investigated. Also, after sensory testing of cocoa milk including color, texture, and flavor during the storage period at 5-day intervals, it was observed that with increasing concentration of hydrocolloids, soluble solids, viscosity, and saturation index increased, while pH, sediment, and yellow and redness index will decrease. Samples containing 0.1% of synthetic gum showed the highest sensory evaluation score. Based on the results obtained from physicochemical and sensory evaluations, using 0.1% of the combined gum of capacaraginan: carboxymethylcellulose for the preparation of cocoa milk with protein content in the range of 2.4 to 2.6% stable properties can be achieved in cocoa milk.