Effect of flaxseed-mucilage and Stevia on physico-chemical, antioxidant and sensorial properties of formulated cocoa milk

In this study, the effects of flaxseed-mucilage (2, 4, and 6%), Stevia (0, 50, and 100%), and ultrasound (5, 10, and 15 min at a constant frequency of 20 kHz) on physico-chemical properties, antioxidant activity, color, and sensory evaluation of formulated flaxseed-mucilage cocoa milk (FCM) product were evaluated using a response surface methodology. Results demonstrated that increasing the flaxseed-mucilage content reduced (p