Evaluation the effects of arabic gum and sodium caseinate on the quality of medium chain triglycerides powder

Abstract

Medium-chain triglycerides (MCT), sourced from good fat in virgin coconut oil is increasing in demand due to its potential substitute for source of energy compared to energy sourced from simple carbohydrates foods which leads to many diseases. MCT powder can be used as a strategy to encourage diet high in good fat in daily life. Most of MCT powder in the market contains maltodextrin which was reported contribute bad side effects to human health. Wall material like prebiotic (arabic gum) and protein (sodium caseinate) able to replace maltodextrin in the MCT powder formulation as well as giving a good human health benefits and potential to improve the quality of MCT powder. However, the effect of both ingredients on the quality of MCT powder was not fully reported. Therefore, this study aimed to evaluate the effects of arabic gum and sodium caseinate as formulation ingredients on the quality of MCT oil powder produced by spray drying method. The formulation ingredients consisted of MCT oil, arabic gum and sodium caseinate with different concentration. The quality of MCT powder were characterized with regards to its solubility, wettability, antioxidant activity, probiotic growth and sensory evaluation. From this study, it was found that the formulation F1 (70% of MCT oil, 20% of arabic gum and 10% of sodium caseinate) met all the required assessment with the highest yield, moderate antioxidant activity, overall sensory evaluation acceptability and promote the probiotic growth over the commercialize sample. As a conclusion, the alternative formulation ingredients ( Arabic gum and sodium caseinate) was found affect the quality of MCT oil powder in terms of physical, chemical and biological characteristic.