The use of alkalised cocoa powder in kefir: Effects on physico-chemical, rheological, and functional properties

Abstract

The aim of the study was to investigate the effects of cocoa powder alkalisation level and usage rate on the quality characteristics of cocoa kefir. For this purpose, kefir samples were prepared from cow's milk using natural and alkalised (low and medium) low-fat cocoa powders at different concentrations (1.00, 1.50, 2.00, and 2.50 g/100 ml). The physico-chemical, flow behaviour, technological properties, total phenolic content (TPC), and antioxidant activity potential (AAP) of these samples were assessed. The pH values of the kefir samples ranged from 4.67 to 4.76 and increased with the use of alkalised cocoa powder and higher concentrations (p . 05).