Premy Puspitawati Rahayu, Ria Dewi Andriani, Dwi Setiawan, Citra Nurma Yunita
This study investigated the potential of incorporating cocoa pod husk (CPH) extract into powdered milk to enhance its nutritional value and stability. The research aims to increase the added value of cocoa by-products, address the susceptibility of powdered milk to degradation during processing, and enhance the stability of powdered milk during storage. A completely randomized experimental design was employed with four different extract cocoa pod husk (CPH) concentrations (0% (control), 1.5%, 2%, and 2.5%) tested in triplicate. The evaluation included emulsion stability, emulsion activity, foaming capacity, sedimentation, water content, water activity (Aw), total polyphenol content, functional groups, and microstructure. The results revealed that powdered milk with a 2.5% CPH extract addition significantly improved casein stability, decreased Aw, and moisture. Additionally, the interaction between casein-catechin and other proteins in milk altered the resulting microstructure. These complex interactions impacted the microstructure of milk powder. The functional groups of bioactive compounds were detectable via FTIR analysis. These findings suggest that incorporating 2.5% CPH extract enhances powdered milk's stability and nutritional content, with casein effectively serving as a catechin carrier. This research underscores the potential of using cocoa by-products to improve the quality and functionality of powdered milk. © Published under licence by IOP Publishing Ltd.
Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya Malang, East Java, 65145, Indonesia; Department of Biosystems Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia
