Development of a vegetable drink based on

coconut milk (Cocos nucifera), pistachio

(Pistacia vera) and maple syrup (Acer

saccharum) as a source of fiber, protein and

calcium

Desarrollo de una bebida vegetal a base de leche de coco (Cocos

nucifera), pistacho (Pistacia vera) y sirope de arce (Acer

saccharum) como aporte de fibra, proteína y calcio

Luis Eduardo Zuñiga Moreno

Sandra Maria Chavez Mora

Ahmed El-Salous

Abstract: This experimental work developed a vegetable drink from

coconut milk, pistachios and maple syrup to take advantage of the

nutritional benefits contained in each ingredient. A completely

randomized design (CRD) was used, employing an Analysis of

Variance and Tukey's test, three beverage treatments (B1, B2 and B3)

with four replicates, modifying the amounts of coconut milk,

pistachios and maple syrup. Calcium content was determined by

atomic absorption spectrophotometry. The treatment that obtained the

highest calcium content was B3, with a statistical mean of

638.43±15.10 mg/kg, followed by B2 with a mean of 538.87±24.14

mg/kg, and finally B1 with a mean of 430.48±28.34 mg/kg. The

results of the protein and fiber content analysis for the treatment with

the highest calcium content (B3) were 3.95% and 2.75%, respectively.

Microbiological analyses were also performed on B3. INEN Standard

2337 was used as a reference for the determination of the

microbiological characteristics of juices, pulps, concentrates, nectars,

fruit and vegetable drinks. All parameters evaluated in the vegetable

drink met the requirements established by the reference standard,

indicating that the product was produced under adequate hygienic

conditions and is suitable for human consumption.

Keywords: bromatological analysis, lactose free, Kjeldahl, technical

standard, technical norm

Published

Edwards Deming Higher Technological

Institute. Quito - Ecuador

Periodicity

October - December

Dates of receipt

Received: May 11, 2023

Approved: July 117, 2023

http://centrosuragraria.com/index.php/revista

vol. 1. Num. 19. 2023.

pp. 38-47

Correspondence author

sandra.chavez.mora@uagraria.edu.ec

Creative Commons License

Creative Commons License, Attribution-

NonCommercial-ShareAlike 4.0

International.https://creativecommons.org/lice

nses/by-nc-sa/4.0/deed.es

Ing. Maestría en Ciencia y Tecnología de Alimentos, Instituto de Investigación “Dr. Jacobo Bucaram”, Universidad Agraria del Ecuador,

Guayaquil, , lzuniga@ uagraria.edu.ec, https://orcid.org/0000-0002-1143-9022

Ingeniera Agroindustrial, Universidad Agraria del Ecuador, Facultad de Ciencias Agrarias, sandra.chavez.mora@uagraria.edu.ec,

https://orcid.org/0009-0005-9086-8616

Instituto de Investigación “Dr. Jacobo Bucaram”, Universidad Agraria del Ecuador, eelsalous@uagraria.edu.ec, https://orcid.org/0000-

0001-7395-5420

October - December vol. 1. Num. 19 - 2023

Resumen El presente trabajo experimental desarrolló una bebida

vegetal a partir de leche de coco, pistachos y sirope de arce para

aprovechar los beneficios nutricionales que contiene cada ingrediente.

Se utilizó un diseño completamente al azar (DCA), empleando un

Análisis de Varianza y prueba de Tukey, se constituyeron tres

tratamientos de bebida (B1, B2 y B3) con cuatro repeticiones,

modificando las cantidades de leche de coco, pistachos y sirope de

arce. La determinación del contenido de calcio se realizó mediante

espectrofotometría de absorción atómica. El tratamiento que obtuvo

mayor contenido de calcio fue B3, con una media estadística de

638.43±15.10 mg/kg, seguido por B2 con una media de 538.87±24.14

mg/kg, y por último B1 con una media de 430.48±28.34 mg/kg. Los

resultados de los análisis del contenido de proteína y fibra al

tratamiento de mayor presencia de calcio (B3) fueron 3.95% y 2.75%,

respectivamente. Así mismo se realizaron análisis microbiológicos a

B3. Se utilizó como referencia la Norma INEN 2337 para la

determinación de las características microbiológicas de jugos, pulpas,

concentrados, néctares, bebidas de frutas y vegetales. Todos los

parámetros evaluados en la bebida vegetal cumplieron con los

requisitos establecidos por la normativa de referencia, lo que indica

que el producto se elaboró con las condiciones higiénicas adecuadas

y es apto para el consumo humano.

Palabras clave: análisis bromatológicos, libre de lactosa, Kjeldahl,

norma técnica

Introduction

The growing demand for functional foods has led to the development

of innovative and nutritious beverages that offer not only hydration but

also additional health benefits. Consumers are looking for beverages

that go beyond traditional options, provide essential nutrients, and

promote overall wellness. In response to this demand, the present study

focuses on the development of a plant-based beverage that combines

the goodness of coconut milk, pistachios and maple syrup to provide a

rich source of fiber, protein and calcium.

Coconut milk (Cocos nucifera) has gained popularity as a plant-based

alternative to cow's milk due to its creamy texture and distinctive flavor.

It is naturally lactose-free, making it suitable for people with lactose

intolerance (Edem and Elijah, 2016). Coconut milk is also known for

its high fiber content, which aids in digestion and promotes satiety

(Priya, 2016). In addition, it contains essential minerals such as

calcium, magnesium, and phosphorus, which contribute to bone health

(Debmandal and Mandal, 2011). The unique combination of nutrients

in coconut milk makes it a valuable ingredient for the development of

functional beverages.

Development of a vegetable drink based on coconut milk (Cocos nucifera), pistachio (Pistacia

vera) and maple syrup (Acer saccharum) as a source of fiber, protein and calcium

Pistachios (Pistacia vera) are a highly valued raw material for their

nutritional profile and potential health benefits. They are an excellent

source of plant-based protein, due to the fact that they contain all the

essential amino acids required by the human body (Mandalari et al.,

2021). Pistachios are also rich in dietary fiber, contributing to digestive

health and promoting satiety (Syrine et al., 2019). Furthermore,

pistachios are a natural source of several vitamins and minerals,

including calcium, which is crucial for maintaining bone strength and

preventing osteoporosis (D'Evoli et al., 2015). Additionally, therapeutic

potential has been evidenced by evaluating the antioxidant activity and

anti-inflammatory properties of polyphenols present in pistachio

(Paterniti et al., 2017). The incorporation of this nut in a vegetable

beverage can improve its protein and fiber content while providing

additional health-promoting properties.

Maple syrup (Acer saccharum) is a natural sweetener derived from the

sap of maple trees. Aside from its distinctive flavor profile, maple syrup

offers potential health benefits as a source of essential nutrients. It

contains several antioxidants that possess anti-inflammatory properties

(Ramadan, Gad and Farag, 2021). Maple syrup also contains minerals

such as calcium, potassium and magnesium, which play vital roles in

several physiological processes, including nerve function and muscle

contraction (Mohammed, Sibley, Guillaume, Abdulwali, Abdulwali,

2022). Including maple syrup in the formulation of the vegetable

beverage not only improves its taste, but also contributes to the overall

nutritional composition.

The combination of coconut milk, pistachios and maple syrup in a

plant-based beverage has the potential to provide a balanced blend of

fiber, protein and calcium. Fiber is known for its role in promoting

digestive health, regulating blood sugar levels, and supporting weight

management (Aleixandre and Miguel, 2016). Protein is essential for

muscle development, tissue repair, and overall body growth and

maintenance (Landi et al, 2016). Calcium is a critical mineral necessary

for strong bones and teeth, as well as for proper nerve and muscle

function (Owen et al, 2016).

By incorporating these natural and nutrient-rich ingredients, the

vegetable beverage developed aims to provide consumers with a

refreshing and nutritious beverage option. This study seeks to evaluate

October - December vol. 1. Num. 19 - 2023

the calcium content of three formulations of the beverage, and the

treatment that presented the highest calcium content was analyzed for

fiber and protein content, in addition to microbiological analysis

according to the requirements of the NTE INEN 2338:2008 standard.

Materials and methods

Formulation of the beverage

Table 1 shows the composition of the proposed beverage. Three

formulations were devised, varying the contents of coconut milk (Cocos

nucifera), pistachio (Pistacia vera) and maple syrup (Acer saccharum)

with the intention of finding the composition with the highest calcium

content. Subsequent to this treatment, protein, fiber and microbiological

requirements were analyzed.

Table 1. Vegetable drink formulations

Component

Formulations

B1 (%)

B2 (%)

B3 (%)

Coconut milk

56,67

61,33

58,34

Pistachio (powdered)

19,67

21,67

Maple syrup

23,33

16,67

11,33

Sodium benzoate

0,33

Total

100

The beverage production process began with the selection of the raw

materials, which were in optimum condition, i.e., free of evident signs

of deterioration and disease, as well as residues or pests. Next, they

were washed with abundant potable water in order to discard the

physical, chemical and microbiological residues adhered to the surface.

This was followed by a disinfection stage using a 5000 ppm solution of

sodium hypochlorite, and rinsed with abundant potable water. The

pistachios were then soaked at room temperature for 12 hours,

achieving a hydration of over 90%. After the soaking time, the hydrated

pistachios were removed and washed with abundant water. All the

ingredients (except the preservative) were placed in an industrial

blender, this operation was carried out until the product had a uniform

and homogeneous appearance, at the end of which the preservative

(sodium benzoate) was added. A sieving stage was carried out using

sieves with particle sizes of 1500 µm and 900 µm, with the intention of

Development of a vegetable drink based on coconut milk (Cocos nucifera), pistachio (Pistacia

vera) and maple syrup (Acer saccharum) as a source of fiber, protein and calcium

separating particles of a larger size. A pasteurization stage was carried

out with the following conditions: 85°C for 16 seconds, followed by a

sudden drop in temperature or thermal shock until reaching a

temperature of 35°C. Immediately, the beverage was packaged in 300

mL transparent glass bottles, which were previously sanitized and

sterilized by steam for 90 seconds, and finally hermetically sealed using

stainless steel crown caps. The bottles were kept refrigerated (4°C) until

further use.

For the analysis of calcium, fiber and protein content, the official

methods of the Association of Official Agricultural Chemists (AOAC)

were used, as described below: Calcium content according to AOAC

965.09, crude protein by the AOAC 984.13 method, fiber using the

AOAC 978.1 gravimetric method.

Microbiological analysis

For microbiological analyses, the methods described in INEN standards

were considered as follows: Coliform count according to NTE INEN

1529-6, Fecal coliform count according to NTE INEN 1529-8,

Determination of mesophilic aerobes according to NTE INEN 1529-15,

Mold and yeast count according to NTE INEN 1529-10.

The data obtained were tabulated using Infostat v.2020 statistical

software, using one-way analysis of variance (ANOVA), followed by

Tukey's test at 5% significance.

Result

Table 2 shows the results of calcium content, the B3 formulation

containing the highest amount of pistachio had the highest values,

reaching an average of 638.43 mg/kg, followed by the B2 treatment

with an average value of 538.87 mg/kg and the beverage with the lowest

content was B1 with an average of 430.48 mg/kg of calcium. The

calcium content in a vegetable beverage is a crucial aspect due to the

potential health benefits associated with this essential mineral. Calcium

plays a vital role in maintaining bone health, supporting muscle

function and participating in various enzymatic reactions in the body

(Silva and Neira, 2020). Several studies have investigated the calcium

content of plant-based beverages and their potential as alternative

sources of this mineral. In this regard, Marina and NurulAzizah (2014)

found that coconut milk contains a moderate amount of calcium, which

October - December vol. 1. Num. 19 - 2023

contributes to the total calcium content of a plant-based beverage but

also has a high sensory acceptability, making it an attractive alternative.

In addition, Pistacia vera (pistachios) has been recognized as a

remarkable source of calcium and other minerals in several studies (Bai

et al., 2019; Fabani et al., 2013).

Table 2. Results of the calcium content of the three beverage

formulations.

Formulation

Mean (mg/kg)

430.48±28.34a

538.87±24.14b

638.43±15.10c

Means of three replicates ± standard deviation. Different letters in the

same column denote significant statistical difference according to

Tukey (p<0.05).

Table 3 shows the results of the fiber and protein content of the

beverage with the highest calcium content, corresponding to 2.75 % and

3.95 %, respectively. The total fiber and protein content of a vegetable

beverage based on coconut milk, pistachios (Pistacia vera) and maple

syrup are important factors contributing to its nutritional value. Fiber is

an essential component of a healthy diet, promotes digestive health and

provides a feeling of satiety. The incorporation of plant-based

ingredients in the vegetable drink can enhance its fiber content.

Previous studies have indicated that coconut milk contains dietary fiber,

which contributes to the overall fiber content of the beverage (Patil and

Benjakul, 2018). In addition, Pistacia vera (pistachios) is known for its

relatively high fiber content, which can further improve the fiber profile

of the beverage (Kola et al., 2018).

In terms of protein, coconut milk provides a modest amount of this

macronutrient, which contributes to the total protein content of the

plant-based beverage (Patil and Benjakul, 2018). While Pistacia vera

being a major source of plant-based protein (Bailey and Stein, 2020) is

the main contributor of this macronutrient. The combination of these

ingredients, along with the added maple syrup, can provide a diverse

amino acid profile. Protein is essential for several biological processes,

including muscle growth and repair. The incorporation of protein-rich

plant-based ingredients in the vegetable drink can provide a valuable

source of protein for people following a vegetarian or plant-based diet.

Development of a vegetable drink based on coconut milk (Cocos nucifera), pistachio (Pistacia

vera) and maple syrup (Acer saccharum) as a source of fiber, protein and calcium

Table 3. Fiber and protein content results for the beverage with the

highest calcium content.

Parameter

Result

RDI (%)

Fiber (%)

2.75±0.34

Protein (%)

3.95±0.14

Means of three replicates ± standard deviation. RDI for adults based

on a 2000 Kcal diet.

Microbiological analysis results

Table 4 shows the microbiological requirements of the beverage with

the highest calcium content, taking NTE INEN 2337 as a reference. It

can be seen that all the parameters evaluated comply with the

requirements of the standard in question.

Complying with the microbiological requirements of food standards is

of utmost importance to ensure the safety and quality of food products.

Microorganisms, including bacteria, yeasts and molds, can contaminate

food and pose a risk to human health if consumed (Zwietering et al.,

2015). Foodborne illnesses caused by microbial pathogens can have

serious health consequences, such as gastrointestinal infections,

poisoning, and even death (Fung, Wang, & Menon, 2018).

Consequently, complying with microbiological standards helps prevent

the proliferation of harmful microorganisms and minimizes the risk of

foodborne illness.

Table 4. Results of microbiological requirements for the beverage

with the highest calcium content

Parameter

Unit

Result

Requirement

Coliforms

NMP/mL

Fecal coliforms

NMP/mL

Mesophilic

aerobes

CFU/mL

<10

Molds and

yeasts

UP/mL

<10

*Requirements come from NTE INEN 2337 for juices, pulps,

concentrates, nectars, fruit and vegetable drinks.

October - December vol. 1. Num. 19 - 2023

Conclusions

Overall, this study successfully developed a vegetable beverage

formulation (T3) with favorable calcium content, satisfactory protein

and fiber levels, and met microbiological standards. The findings

support the potential of using coconut milk, pistachio and maple syrup

as ingredients to produce a nutritious and safe beverage option. Further

research could focus on sensory analysis and shelf-life evaluations to

improve the understanding and commercial viability of this plant-based

beverage product.

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