Effect of Formulation on Physico-Chemical Properties of Plant-Based Sweet Creamy Coconut Spread

Liew, Jia Yin (2019) Effect of Formulation on Physico-Chemical Properties of Plant-Based Sweet Creamy Coconut Spread. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Kaya, also known as Srikaya or coconut egg spread, is a sweet creamy coconut spread made from coconut milk (also known as santan), duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. The research objectives of this study are i) to develop and formulate plant-based sweet creamy coconut spread without the use of duck eggs yolk for vegetarian ii) to study consumer acceptability on the developed plant-based sweet creamy coconut spread and iii) to determine the physico-chemical properties, emulsifying and rheological properties of the plant-based spread. In this study, sweet creamy coconut spread with the addition of pumpkin puree was developed and compared with those of the sample with duck eggs yolk as the control. Physico-chemical properties including pH, titratable acidity, water activity, °brix, color, peroxide value, emulsifying index and free fatty acid; rheological properties and proximate analysis were conducted to identify the characteristics of the spread samples. It was found that the pH, titratable acidity, water activity, °brix and emulsifying index of sample spread were showed significantly different (p<0.05) as compared to control spread whereas peroxide value and free fatty acid showed no significant difference (p>0.05). Moisture content, crude fat, crude protein, crude ash, reducing sugar and carbohydrate content of sample spread were showed significantly different (p<0.05) as compared to control spread. The results obtained were 40.4 ±0.62%, 1.57±0.03%, 1.36±0.02%, 2.23±0.02%, 52.97±0.42% and 54.34±0.63%, respectively.