Extraction of Coconut Inflorescence for Antioxidant Enhancement in Formulation of Functional Food Product

The inflorescence of coconut (Cocos nucifera L.) is reported to contain antioxidant compounds and many nutrients which can render health benefits. This work was carried out to prepare a functional Smoothie using coconut inflorescence spadix extract and evaluate its quality characteristics. Coconut inflorescence spadix extract was prepared by cleaning, heating and concentrating coconut inflorescence. Different variations of Smoothie were developed and best variation (V3) was selected based on physicochemical properties and organoleptic evaluation namely, colour, flavour, taste and overall acceptability. Moisture, ash, pH, total solids, total soluble solids, mineral and antioxidant activity was analysed for the functional Smoothie. The results revealed that the moisture, ash, pH, total solids, total soluble solids of best variation of Smoothie was 82.10%, 0.90%, 6.2, 25.1%, 15°Brix, respectively. Mineral analysis revealed that the Smoothie contains calcium, iron and potassium. It is concluded that coconut inflorescence extract can be successfully utilized in preparation of a functional Smoothie.