Abstract

    Open Access Research Article Article ID: IJASFT-6-148

    Comparative study on the chemical composition and acceptability of a creamy dessert (pudding) prepared with coconut milk and dairy milk

    Md Suzauddula*, Effat Ara Jahan, Masum Billah and Md Bellal Hossain

    Coconut milk is that the liquid obtained by manual or mechanical squeeze of grated coconut lying in moneyed white liquids. During this study, coconut milk and coconut milk pudding were pared, and it’s microbiological, chemistry and sensory quality were studied. The dairy farm milk pudding was very little sweeter than coconut milk pudding. The dairy farm milk pudding was higher super molecule content than coconut milk pudding on the other hand coconut milk pudding found higher fat content than dairy farm milk pudding. The percentage of moisture, fat, minerals and total soluble solid were higher in CMP than DMP but percentage of protein CHO was showed opposite trends. No colony formation unit of yeast or bacteria was formed up to 14days but after 21days only 02 cfu/g and 04 cfu/g of CMP and DMP accordingly. Sensory evaluation was conducted by 21 skill panelist on appearance, flavor, color and firmness. In quality parameter to take a look at it absolutely was shown that coconut milk pudding have high acceptable than dairy farm milk pudding but more research and development are required for commercialization.

    Keywords:

    Published on: Mar 3, 2020 Pages: 6-10

    Full Text PDF Full Text HTML DOI: 10.17352/2455-815X.000048
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