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Utilization of kolanut and cocoa in beverage production

Utilization of kolanut and cocoa in beverage production An attempt to partially replace cocoa with kola in beverage production was investigated. This was achieved by varying the level of kola in the beverage at ratios of 10:0, 7.5:2.5, 5.0:5.0, 2.5:7.5, 0:10. These ratios of beverage were all characterised physicochemically as well as organoleptically and they have all proved satisfactory and acceptable; hence making kola-cocoa beverage a feasible instant beverage. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Utilization of kolanut and cocoa in beverage production

C.O. Jayeola; T.O. Akinwale
Nutrition & Food Science , Volume 32 (1): 3 – Feb 1, 2002
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References (7)

Publisher
Emerald Publishing
Copyright
Copyright © 2002 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650110396655
Publisher site
See Article on Publisher Site

Abstract

An attempt to partially replace cocoa with kola in beverage production was investigated. This was achieved by varying the level of kola in the beverage at ratios of 10:0, 7.5:2.5, 5.0:5.0, 2.5:7.5, 0:10. These ratios of beverage were all characterised physicochemically as well as organoleptically and they have all proved satisfactory and acceptable; hence making kola-cocoa beverage a feasible instant beverage.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Feb 1, 2002

Keywords: Taste; New product development

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