Formulation of Instant Flavored Beverage Powder from Milk of Virgin Coconut Oil Residue

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.