Development of Pandan Oat Drink

Tham, Shiao Yan (2026) Development of Pandan Oat Drink. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Nutritious beverages with appealing sensory qualities have become more popular as a result of the growing consumer demand for plant-based substitutes. The aims of this study were to develop a pandan oat drink and examine how its physicochemical characteristics, antioxidant activity, and sensory acceptance were affected by pandan extract, monk fruit extract, and xanthan gum. A further goal was to determine the final optimised formulation's proximate composition. The project involved creating multiple formulations with different amounts of pandan extract, monk fruit extract, and xanthan gum in addition to a control oat drink. Physicochemical characteristics such as pH, colour, viscosity, and total soluble solids (°Brix) were assessed together with antioxidant activity that was determined by total phenolic content and DPPH radical scavenging capacity. Two phases of sensory evaluation were carried out: first, to determine the preferred concentration of pandan extract; second, to evaluate the final formulation's general acceptability. Proximate analysis was carried out to compare the nutritional composition of the optimized drink with the control. According to the findings, monk fruit extract offered natural sweetness without the use of additional sugars, while pandan extract considerably increased antioxidant activity and contributed bioactive substances. Xanthan gum successfully enhanced mouthfeel and viscosity. According to proximate analysis, the final formulation had a significantly greater carbohydrate content (4.98%) and a minor higher dietary fibre (2.28%) and protein (0.79%) than the control. Sensory analysis verified that panellists accepted the optimised formulation. In summary, the study showed that adding pandan extract, monk fruit extract, and xanthan gum to an oat-based drink can enhance its nutritional value, functionality, and flavour. These results serve as a foundation for additional research, such as extended consumer testing and shelf-life evaluation