Production of cocoa and carob-based drink powders by foam mat drying

The effect of substitution of cocoa powder with carob and sucrose with stevia, on physical, chemical, and sensory properties of powder drink mixtures was studied. These powders were then subjected to foam mat drying to produce easily solvable instant powders and to determine the effect of the process on their physical, chemical, and sensory characteristics. The addition of carob flour to cocoa/sugar mixtures caused a decrease of cohesion index and mean cake strength, which is beneficial for powder handling. Foam mat drying process led to further improvement of physical properties. To obtain a mixture with good physical, chemical, and sensory characteristics, only a small part of cocoa powder can be replaced by carob flour (up to 10%). Overall, the foam mat drying process leads to formulation of a product with better physical and sensory characteristics and can be successfully applied for production of cocoa/carob/sugar drink powders.