Naailah Ali  , Neela Badrie  , Darin Sukha  , 
    Effects of Adding Cocoa (<I>Theobroma cacao</I> L.) Pulp Nectar to Stirred Yoghurts on Physicochemical and Sensory Properties,
    Journal of Food Technology,
    Volume 6,Issue 2,
    2008,
    Pages 51-56,
    ISSN 1684-8462,
    jftech.2008.51.56,
    (https://makhillpublications.co/view-article.php?doi=jftech.2008.51.56)
    Abstract: Cocoa (<I>Theobroma cacao</I> L.) comprise of a fruit ‘pod` which contains seeds embedded in mucilaginous pulp. In this first study, the objectives were to investigate the effects of adding cocoa pulp nectar (0, 15 and 30% v/v) to stirred yoghurts on their physicochemical and sensory properties. The Total Soluble Solids (TSS) of  cocoa pulp  was increased  from 5- 40°Brix  with  sucrose, processed at 80°C  for 30 min, addition of 0.25% xanthan gum and further processed at 90°C for 3 min. Focus group guided product development in the selection of yoghurt with desirable level of cocoa pulp nectar. The addition of cocoa pulp nectar to yoghurt increased (p< 0.01) TSS, lowered consistency (p< 0.05) and Total Titratable Acidity (TTA) as % lactic acid (p< 0.01). Yoghurt  with  30% cocoa pulp nectar had 21°Brix, consistency 8.0 cm/30 sec, pH 4.38 and 0.17 g/100 g lactic acid. This yoghurt was liked very much to extremely for flavour and overall acceptability. On storage at 4°C for 4 weeks, the yoghurt became less viscous, more acidic, darker, less chromatic and more yellowish-green. A 225 g serving of yoghurt was fat-free, good source of protein, K and P and excellent Ca.
    Keywords: Theobroma cacao L.;cocoa pulp nectar;stirred yoghurt;physicochemical;hedonic scores;nutritional analysis