Investigation on the Effect of Carboxymethyl Cellulose and Carrageenan on the Rheological, Physicochemical and Sensory Characteristics of Chocolate Drink Powder

Gums and thickeners are the main ingredients used in chocolate drinks. In this study, the effect of adding different concentrations of carboxymethyl cellulose (0, 0/5, 1 and 2%) and Carrageenan (0, 0/25, 0/5 and 1%) on the viscosity, physicochemical and sensory properties of beverages chocolate has been investigated. The results showed that both of the thickeners were improved viscosity. But changes in the physicochemical characteristics of the samples are compared with each other and control samples were not significant. Sensory evaluation also showed that addition of thickeners to improve overall admission relative to the control sample.

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