Effect of Physicochemical, Techno-functional, and Microstructural Properties of Different Cocoa Powder Flow Behavior
International Connect & Expo on Food Science and Technology (FOODSCIENCEEXPO2026) , Frankfurt, Almanya, 22 - 25 Ekim 2026, ss.1, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: Frankfurt
- Basıldığı Ülke: Almanya
- Sayfa Sayıları: ss.1
- Erciyes Üniversitesi Adresli: Evet
Özet
This study classified ten commercial cocoa powders—alkalized (ACP1–ACP6), bitter (BCP), and natural (NCP1–NCP3)—by evaluating physicochemical, optical, reconstitution, and powder-flow properties. Significant compositional differences were observed: fat ranged from 7.49% (NCP3) to 13.56% (ACP1), moisture from 1.49% (NCP2) to 4.86% (ACP4), and pH from 5.10 (NCP3) to 8.63 (ACP1). Bitter cocoa powder (BCP) recorded the highest ash (14.75%), solubility (33.77%), bulk density (0.47 g/cm³), tapped density (0.64 g/cm³), and bridging factor (1541.60), accompanied by the lowest color coordinates a* (1.80) and b* (1.61) (p<0.05). Flow behavior varied markedly across classes: alkalized powder ACP3 displayed the highest cohesion index (19.70). Among natural powders, NCP1 showed passable flow (Carr index 25.69%, Hausner ratio 1.35), whereas NCP3 demonstrated very poor, cohesive flow with the highest Carr index (49.64%), Hausner ratio (1.98), flow stability (1.09), and cake strength (16803.90); NCP2 yielded the highest mean cake strength (314.33). Statistically significant correlations revealed strong inverse relationships between the color coordinate a* and the bridging factor (r = −0.867, p < 0.01), between b* and tapped density (r = −0.853, p < 0.01), and between protein content and the Hausner ratio (r = −0.842, p < 0.01). Conversely, pH correlated positively with bulk density (r = 0.802, p < 0.01). The limited sample size (n = 10) restricts broader batch generalization across manufacturing lots. Establishing quantitative relationships between optical attributes, proximate composition, and consolidation dynamics offers essential benchmarks for industrial raw-material screening, silo hopper design, pneumatic conveying, and anti-caking strategies in cocoa processing lines.