Development of Kaya Slice (coconut jam slice): evaluation of physicochemical, sensory evaluation and macronutrients composition when cooperated with gelatin

Kaya Slice is a nutritious traditional breakfast-on-the-go that was innovated from thetraditional kaya. In this study, the traditional kaya was transformed into square shapegelatin to make it a more convenient and ready-to-eat breakfast. A total of sixformulations were developed by using commercial and fresh coconut milk together withdifferent percentages of gelatin (2%, 4%, and 6%). This insight was investigated bysensory evaluation using a 9-point hedonic and scoring test in descriptive data set. Thebest formulation obtained from the evaluation of 35 panellists was then characterized interms of physicochemical properties (Texture Profile Analysis (firmness), Brix, Protein,Fat, Fiber, and Calories). From the descriptive data, all formulations were accepted by thepanellist. Nevertheless, ANOVA analysis indicated that C2 (commercial coconut milk +4% of gelatin) is the best formulation. In macronutrient analysis, Kaya Slice was found tohave good dietary fibre content (0.11 g/100 g), high-fat content (0.49 g/100 g), proteincontent (0.32 g/100 g) compare to the commercial kaya (0.00 g/100 g), (1.00 g/100 g), and(0.00 g/100 g) respectively. Low-calorie content in Kaya Slice with 45 % of °Brix value isthe minimal degree of Brix and the texture was softer (hardness) (significantly different(p<0.05)) to commercially processed cheese slice as standard. Overall, Kaya Slice has agreat potential in becoming new emergent of traditional nutritious breakfast on the go.