Physicochemical, Nutritional, Microbiological and Sensory Qualities of the Formulated Reduced-Fat Coconut Milk Cube
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Abstract
Globally, increasingly busy lifestyles are driving consumers toward healthy and convenience food choices. Coconut milk is a common food ingredient in Southeast Asia, with a rich taste attributed to high saturated fatty acids, a causal risk factor for heart diseases. A 22 factorial completely randomized design (CRD) was conducted to formulate the reduced-fat coconut milk cube (RFCMC). The two factors used were the concentration ratio of stabilizer (maltodextrin) to reduced-fat coconut milk (35:65 and 40:60) and the drying temperatures (60°C and 70°C). The four treatments of RFCMC were evaluated for physicochemical, nutritional, microbiological and sensory qualities. Results indicated that the formulation containing coconut cream 60%, maltodextrin 40% and 0.01% BHT with 60°C drying temperature for 3 h attained the highest overall consumer acceptability score of 6.17±0.84. Water solubility of this RFCMC was 60.99±1.58%. One serving (12.5 g.) of RFCM contained only 1.5 g. of saturated fatty acids. Microbiological analysis indicated that the product was safe for consumption and could be considered a healthier and more convenient alternative food ingredient for consumers.
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