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

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.