FIELD: food industry.
SUBSTANCE: invention relates to a powdered beverage composition with low sugar content. Composition contains 15 to 30 wt% of cocoa, 20 to 65 wt% of sugars, 8 to 45 wt% of resistant dextrins, and 2 to 35 wt% of maltodextrins, wherein total amount of carbohydrates is from 70 to 85 wt% of composition and 0.90 to 1.7% of lecithin. Resistant dextrins are amorphous. Additionally, the composition may contain 15 to 50 g of food fibers per 100 g of the composition. Method for making the composition involves a stage of milling dry ingredients with subsequent steam agglomeration.
EFFECT: method allows to produce powder beverage with low sugar content and energy value.
11 cl, 1 dwg, 5 tbl, 4 ex
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