Abstract:
Plant-based or non-dairy milk alternatives are a growing trend in new products development.
The palmyrah (Borrasus flabellifer L.) fruits have excellent nutritional and
functional properties with unique organoleptic characteristics. Fruits are highly wasted
during their peak season due to low industrial utilization. The present study was carried
out to give value addition and promote utilization of palmyrah fruit, targeting the
ready-to-serve beverage market. Coconut milk (Cocos nucifera L.) based palmyrah
fruit pulp drink was developed with four product formulations by changing the pulp
percentage (T1=0%, T2=20%, T3=40%, and T4=60%). The pulp was treated with acid
and heat treatment to reduce and mask its bitterness. The proximate composition,
physicochemical, functional, and microbial properties were determined for all product
formulations. Tukey method was used to compare the mean values of different treatments.
The T2 treatment was selected as the best formula for further development.
The product pH (5.2), TSS (12° brix), titratable acidity (0.04 mg/L), specific gravity
(1.04), viscosity (124 mm2/s) did not vary significantly during the storage at room
temperature. Moisture, fat, protein, carbohydrate, crude fiber and ash contents of
the product were 83.29%, 3.4%, 1.63%, 9.92%, 0.21% and 1.55% respectively. The
mineral contents recorded in the product were Na (1.52 mg/100g), K (17.17 mg/100g),
Ca (5.01 mg/100g) and Mg (11.81 mg/100g) respectively. The colour values recorded
are L*(60.28), a*(7.16) and Tb* (34.62). The functional properties were determined
by DPPH assay (IC50 112 mg/ml) and total phenolic content recorded was (35.31
GAEmg/100g). The drink had low calorie (73.94 kcal/100mL), medium sugar (8.26
g/100ml), and low salt (0.15 g/100ml) contents. The product could be kept for more
than 4 weeks without affecting its microbial and physicochemical quality parameters.
Overall results conclude that the newly developed palmyrah pulp-based coconut milk
drink is a product with significant nutritional and functional properties.
