Development and Quality Evaluation of Coconut Milk Products Enriched with Flaxseed Powder

Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia, 11480

^* Corresponding author: andreas.romulo@binus.ac.id

Abstract

Coconut milk is a lactose-free plant-based milk alternative widely consumed in Indonesia. This study developed coconut milk enriched with flaxseed powder to improve its nutritional and functional properties. Four formulations were prepared: control (0% flaxseed), A (3%), B (5%), and C (7%). Samples were analysed for proximate composition, physical properties (pH, colour, viscosity, total dissolved solids), antioxidant activity, total phenolic content, and sensory acceptance. Flaxseed addition significantly increased protein, fat, carbohydrate, viscosity, brightness (L*), yellowness (b*), AE, antioxidant activity, and total phenolics, while pH and redness (a*) decreased. Moisture and ash content were not significantly affected. The highest antioxidant activity (72.92%) and phenolic content (147.64 mg/L) were observed in Formula C. Sensory evaluation indicated that Formula A achieved the highest scores for overall liking, taste, aroma, and visual appeal, and was ranked most preferred (mean ranking 1.58). Higher flaxseed levels reduced acceptability due to increased bitterness and excessive thickness. Overall, incorporating 3% flaxseed powder into coconut milk produced a nutritionally enhanced beverage with optimal sensory acceptance, offering a promising lactose-free functional drink.