Evaluation of coconut flour incorporated muffin mix: Shelf-life evaluation with respect to chemical, sensory and microbial changes

Abstract

Defatted Desiccated Coconut Flour (DDCF) is a gluten-free, high-fiber, low-carbohydrate ingredient derived from virgin coconut oil production. This study evaluated the quality and shelf life of an instant muffin mix (IMM) containing 40% (w/w) DDCF and 60% (w/w) wheat flour (previously optimized formulation), stored in Kraft paper and aluminum pouches, compared to a control mix made with 100% wheat flour. Key components like moisture, ash, protein, fat and crude fiber were analyzed using AOAC methods. Over 42 days, changes in free fatty acids (FFA), peroxide values, microbial counts and moisture content were monitored. Sensory evaluation involved 30 semi-trained panelists using a 5-point hedonic scale, with data analyzed by one-way ANOVA in Minitab 22. The DDCF muffin mix contained higher moisture (6.87± 0.22%), protein (8.72 ± 0.00 %), fiber (1.03±0.18%), fat (1.31± 0.20 %) and ash (2.49± 0.06 %) than the control mix. After storage DDCF muffin mix, the FFA value was lower in the Kraft paper pouch (0.05 mg NaOH/g oil) than in the aluminum pouch (0.06 mg NaOH/g oil), both below the acceptable limit of <0.2 mg NaOH/g oil. At 42 days, moisture was higher in the aluminum pouch (5.95± 0.33 %) compared to the Kraft paper pouch (5.80± 0.60 %). Total plate counts were also higher in the aluminum pouch (6.01 × 102 CFU/g) than in the Kraft paper pouch (4.70 × 102 CFU/g), but both were below the standard limit of <104 CFU/g. Yeast and mold growth at 42 days was greater in the aluminum pouch (5.88 × 102 CFU/g) versus the Kraft paper pouch (5.40 × 102 CFU/g), remaining below the standard limit of 1 × 103 CFU/g. Peroxide values remained undetectable throughout the storage period. The DDCF muffin mix showed significantly better nutritional composition than the control mix, and a Kraft paper pouch is recommended for storage.