Development of innovative oral nutritional supplement prepared from belimbing dayak (baccaurea angulata) formulation

Abstract

The aim of this study is to develop an innovative halal high calorie supplement by incorporating milk, yoghurt, banana, mango and belimbing dayak (Baccaurea angulata) juice. Three formulations with different main ingredients (F1-milk, F2-chocolate-flavoured milk and F3-soy milk) were subjected to sensory evaluation (appearance, odor, taste, mouthfeel and overall liking) to determine its acceptability by using 9-point Hedonic Scale. From the three formulations, the one with the highest Hedonic score was drum-dried for proximate analysis. The drum-dried formulation was stored for 3 months in room temperature to determine its shelf-life by peroxide value determination and microbiological testing. Proximate analyses, chemical and microbial testing were carried out monthly during the 3 months period. All formulations showed fair acceptability. The formulation with the highest hedonic scores was the F3 formulation (6.47 ± 1.77), (p = 0.05) and the calorie content determined was approximately 236.6 kcal/250 ml. The shelf-life study of powdered F3 formulation showed that in a period of 3 months, the peroxide value increased from 0.05 ± 0.00 meq/kg to 0.71 ± 0.00 meq/kg. In addition, there was a decreased in the total plate count (1.25 x 102 ±7.071 cfu/g) and yeast and mould count (<100 cfu/g) at the end of 3 months storage period. From human study, group receiving F3 formulation showed higher weight gain (1.29%) as compared to group that received Enercal ® Plus (0.09%). But the subjects’ Body Mass Index (BMI) values were still in the underweight range. However, there is no significant difference between the two groups (p = 0.25, p>0.05). Thus, through the modification of functional food, it is possible to develop a high calorie supplement with the potential to be a weight gain and high energy supplement.