Development of Instant Beverage Powder Based on Sacha Inchi

Abstract

Sacha inchi (Plukenetia volubilis L.) seed oil gains an industrial’s attention although other parts of the seed also have economical and nutritional potentials. This study was aimed to produce instant beverage powder based on sacha inchi by formula optimization and investigation the effect of drumdrying conditions on its physicochemical and sensorial properties. Results from a mixture design showed that the most suitable formula composed of 64% sacha inchi seed extraction, 20% sweet corn and 16% instant oat, in addition a penalty analysis revealed that the most preferable sugar adding level was 8% (w/w). In term of drum-drying condition, rotation speed and maltodextrin concentration strongly infl uenced moisture content, ΔE* and water solubility index (WSI) while they had no effect on rehydration ratio. The physicochemical and sensorial properties of the instant beverage powder obtained from this study were similar to those of commercial product except for WSI. This study demonstrates that, besides seed oil, sacha inchi seed can be valorized and utilized as a novel food ingredient for an instant beverage powder production.