Effects of mixing-grinding parameters on the quality attributes of Cosmoscaudatus-based drink powder

Herbal food and beverage consumption is increasing as people become more healthconscious and aware of herbal benefits for overall well-being. However, herbal beverage products are limited and not for everyone. Generally, instant herbal coffee is not suitable for adolescents and laxative-intolerant consumers. Thus, this project focuses on developing herbal (Cosmos caudatus)-based drink powder by employing response surface methodology to obtain the optimum grinding conditions. Cosmos caudatus-based drink powder samples were ground at different loading masses ranging from 300 g to 900 g, at speeds of 3000 rpm to 3600 rpm for 15 to 45 s. These variables were used as independent variables whose effects on powder properties and reconstitution time. From the response surface methodology analysis, the recommended grinding condition from the study was found to be at a loading mass of 900 g and a speed of 3300 rpm for 15 s. Optimized Cosmos caudatus-based drink powder was compared with the commercialized control sample (instant coffee), where the comparison shows, there is a significant difference in Carr index and particle size. The difference in Carr index value between the optimized Cosmos caudatus-based drink powder to the control sample was 57.56%. The control sample had a larger particle size of 215 µm, a small Carr index and a Hausner ratio of 9.23 and 1.11, respectively, which results in excellent flowability. The particle size, Carr index and Hausner ratio for optimized Cosmos caudatus-based drink powder were 143 µm, 21.75 and 1.28, respectively. This showed that the optimized herbal-based drink powder has passable flowability. The Cosmos caudatus-based drink powder produced is comparable to the commercialized herbal-based drink powder in the market. This study provided information on functional drink powder that is both safe and healthy for people of all ages to drink.