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VOL. 6, ISSUE 4 (2021)
Effect of adding cocoa powder on the quality of milk and its antioxidant potential
Authors
Samira Lagha-Benamrouche, Khaled Boudjema, Djeziri Mourad, Rezgui Walid
Abstract
The objective of our work is to study the influence of the addition of cocoa powder on the quality of the milk and its Antioxidant potential, by analyzing the chemical composition and the antioxidant power of two types of UHT milk (chocolate and plain) and monitoring their stability during storage (30°C/120 days and 55°C/30 days). The results show that cocoa powder is very rich in polyphenols compounds and has a strong antioxidant potential. Its addition to milk increases its antioxidant potential. Monitoring the quality of milk during storage shows on one hand no variation in the physicochemical parameters, the polyphenols and the fat contents for the two types of milk. On the other hand, the heat and the duration of storage reduce the contents of sugars, proteins and ash. The results show also that the antioxidant potential is stable for chocolate milk, whereas it significantly decreases during the two storages for plain milk. The UHT treatment associated with the presence of antioxidant agents makes the product more stable even at high temperatures and long storage times.
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Pages:127-133
How to cite this article:
Samira Lagha-Benamrouche, Khaled Boudjema, Djeziri Mourad, Rezgui Walid "Effect of adding cocoa powder on the quality of milk and its antioxidant potential ". International Journal of Food Science and Nutrition, Vol 6, Issue 4, 2021, Pages 127-133
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