Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities

Abstract

A spread was prepared using blends of virgin coconut oil (VCO), trans-free fat (TFF), whey powder, coconut fiber, emulsifiers, and flavors. Curcumin was added in micro quantities to provide a natural color. The samples formulated were tested for their spreadability, texture, and phase separation. The samples were analyzed for their physicochemical properties, such as color, texture, rheological characterization, and storage stability. The results showed that the formulated spread had moisture of 2.10%, protein of 9.23%, fat of 67.35%, ash of 4.56%, crude fiber of 11.2%, total carbohydrate 10.12%, and the values of peroxide, and percentage of free fatty acids were well below the acceptable levels during storage periods. The samples showed a phase separation after one month of storage at 38 °C. However, no separation was observed when stored at 4 °C and 27 °C. The spreads showed shear-thinning behavior, were solid at 4 °C, and were spreadable at 27 °C and flowy at 38 °C. DSC analysis indicated that the sample was solid below 9.63 °C and liquid over 20.57 °C. The spread was rich in lauric acid (26.01%), palmitic acid (28.26%), and trans fatty acid (Elaidic acid) was not detected. Based on the texture and sensory results, a 50:50 blend of VCO: TFF showed good spreadability. Sensorily, the products showed higher overall acceptability scores. The developed spread has an abundance of fiber, protein, and health-promoting factors from VCO.