Vol. 14, Issue 11 (2025)

This study aimed at the development and quality evaluation of a cocoa-based drink premix formulated to provide both sensory appeal and functional health benefits. The premix, designed for convenient preparation compared to traditional cocoa beverages and was formulated by blending cocoa powder, milk powder, jaggery powder, maltodextrin (stabilizer), and selected herbal nootropics including Ashwagandha, Brahmi, Cinnamon, and black pepper. The formulation was standardized and assessed for organoleptic attributes, nutritional composition, physicochemical properties, sensory qualities, and shelf life to ensure overall acceptability and functional efficacy. Sensory evaluation indicated that treatment T₁, with ingredient ratios of 30:20:25:5:5:3:2:10 (cocoa, milk, jaggery, Ashwagandha, Brahmi, Cinnamon, black pepper, maltodextrin), scored highest in appearance, aroma, taste, and texture. Nutritional analysis of optimized premix T₁ revealed 4.52% moisture, 1.21% ash, 8.30% protein, 3.86% crude fiber, 4.76% crude fat, 75.35% carbohydrate, and an energy value of 385.44 kcal/100 g. The study concludes that the developed cocoa drink premix offers an acceptable, nutrient-rich and functional beverage with potential health benefits.