Abstract:
The white residue or meal that remains after the extraction of virgin coconut oil is
known as virgin coconut oil (VCO) residue. The study focuses on value addition for VCO
residue by formulation of an instant flavored beverage powder from extracted milk of
VCO residue. Instant flavored beverage powder was produced with two flavors as wood
apple and coffee. Powders containing 35% wood apple and 1% coffee were selected by
sensory evaluation for further analysis. The best dilutions ratios were 1:2 and 1:3 for
wood apple incorporated powder and coffee incorporated powder respectively. A control
sample devoid of flavor or sugar was used to examine the physical attributes of these two
treatments. According to the findings, wood apple incorporated powder showed higher
bulk density (0.675±0.01 g/ml), lower carr index (1.202±0.005) and lower hausner
ratio (0.168±0.003). However, coffee incorporated powder showed high solubility index
(85.798±0.391%) and low wettability time (264.667±27.154 s). The proximate analysis
was also carried out. The moisture content, crude fat, crude protein, and ash contents of
all samples differed significantly (p>0.05). According to the total phenolic and DPPH
assay, wood apple incorporated powder had higher total phenolic content (12.018±0.091
mg GAE /100 g) and coffee incorporated powder had higher scavenging activity than
other samples. With one month of storage, there was a color deterioration (L, a* and b*)
(p>0.05) in both samples stored in refrigerator and polypropylene bottles. There was an
increase in range (0.23-1.86) Ö 102 (CFU/g) and (1.09 – 1.50) Ö 102 (CFU/g) of total
plate count and yeast and mold count respectively in above mentioned stored samples.
The values were below 105 CFU/g. Also, using polypropylene bottles as a secondary
package proved the best storage option for the produced powders by having lower color
deterioration and microbial content than refrigerated samples.
