Product Development of Coconut Energy Gel and Its Effect on Physical Endurance Performance

Chan, Siew Meng (2018) Product Development of Coconut Energy Gel and Its Effect on Physical Endurance Performance. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The objective of this study was to develop coconut energy gel and to study the effect of coconut energy gel on physical endurance performance. The main ingredient of this energy gel is coconut meat blended with coconut water, which act as a base for the energy gel. The main reason coconut was chosen as the base for energy gel is because of its high content of potassium and contains medium chain triglycerides (MCTs). Two flavours of energy were developed, which were the coconut flavour and cocoa flavour, where cocoa flavour energy gel is coconut energy gel added with cocoa powder. Both the flavours were given to 50 panellists from Tunku Abdul Rahman University College. A total of 80% of the panellists like the cocoa flavour energy gel and it had an overall acceptability score of 5 out of 7 scale. Cocoa flavour energy gel evaluation was carried out for proximate analysis (crude fiber, protein, fats and ash content), Total Phenolic Content (TPC), radical scavenging of DPPH and 20 meters beep test (blood glucose, heart rate, time to exhaustion and Borg scale Rated Perceived Exertion (RPE) ). Coconut energy gel (100g) developed contains a 26.35g of carbohydrates, 0.74g of crude fiber, 1.69g of proteins, 2.68g of fats, 68.26g of moisture content, 1.02g of ash and 391.74mg of potassium. A physical endurance test was carried out to study the effect of consuming coconut energy gel. Subjects were found to endure longer after consuming coconut energy gel with an increase of 19 seconds in time to exhaustion for the 20 meters beep test as compared to control group.