Abstract:
A pineapple smoothie with coconut sprouts and coconut milk is a wellbalanced combination of tropical flavors and healthy nutrients. The main
objective of this study is to create a delicious smoothie drink by combining
pineapple with coconut sprouts and coconut milk. Good quality pineapple
and coconut sprouts in different four types of ratios were made with the other
ingredients. The pulp of pineapple and coconut sprouts was blended well and
other ingredients were mixed well and the smoothie was made and it was
filled into clean cans, sealed and then retort sterilized at 120 ºC and 1.5 bar
for 20 minutes. The produced smoothie was evaluated for physicochemical
analysis, sensory attributes and microbial analysis (Total plat count) for one
month stored and the data were analyzed and interpreted at the 0.05
significance level. No significant quality changes were observed during
storage. Based on the evaluation of the four samples, the highest pH is from
T1 and the lowest pH is from T4, the highest brix value is T4 and lowest brix
value is T1, there is no difference in moisture values and fat values. However,
based on the sensory evaluation, T2 had the highest mean score for overall
acceptability. This study successfully introduces a novel smoothie utilizing
coconut sprout, a byproduct of the coconut industry.
