Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives

Barišić V., Icyer N. C., Akyil S., TOKER Ö. S., Flanjak I., Ačkar Đ.

Trends in Food Science and Technology, vol.132, pp.65-75, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 132
  • Publication Date: 2023
  • Doi Number: 10.1016/j.tifs.2022.12.011
  • Journal Name: Trends in Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.65-75
  • Keywords: Cocoa, Functional food, Alkalization, Agglomeration, Polyphenols
  • Yıldız Technical University Affiliated: Yes


© 2022 Elsevier LtdBackground: 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 production and consumption of cocoa-based beverages with different substitutes (sugar replacers, omega-3, plant based extracts rich in bioactive components) known as ready-to-drink cocoa beverages, chocolate beverages and cocoa-based beverages are increasing day by day. Scope and approach: In this paper, different aspects of cocoa beverage production and quality are reviewed. 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, hydrocolloids 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.