Formulated Coconut Milk Drink: Physico-Chemical, Nutritional Properties and Sensory Characteristics
Formulated Coconut Milk Drink: Physico-Chemical, Nutritional Properties and Sensory Characteristics
Norsyasya Shari1, Nur Nabilah Husin1, Zalilawati Mat Rasid1, Maaruf Abdul Ghani2 and Noroul Asyikeen Zulkifli1*
ABSTRACT
Coconut milk drink (CMD) is plant-based milk that has been formulated into ready-to-drink beverage in response to the changing lifestyles and the growing health concerns among people nowadays, which influenced people towards choosing dairy product alternatives. The aim of the research was to ascertain the physico-chemical, nutritional properties and sensory characteristics of formulated CMD. Formulated CMD contains coconut milk, water, carboxymethyl cellulose (CMC), glyceryl monostearate (GMS) and sodium benzoate. There were five treatments consisting of control without added sugar Control, CMD with 5% added sugar (CMD5), CMD with 6% added sugar (CMD6), CMD with 7% added sugar (CMD7) and CMD with 8% added sugar (CMD8). The physico-chemical properties, proximate analysis and sensory test of formulated coconut milk drink were conducted. The water and fat were the major components of CMD. The increased in sugar concentration significantly reduced the moisture content with a corresponding increase in the carbohydrate, fat and ash content of CMD. The pH reduced from 6.65 to 6.55, while total sugar content and total solid increased from 3.28 °Brix to 12.85 °Brix and from 15.90% to 22.50% respectively as the concentration of sugar increased. In terms of colour, the addition of sugar caused the increased in the lightness (L*), reduced the redness (+ a*) with no significant effect on blue intensity (-b*) of CMD. The addition of sugar improved the people’s preference in terms of viscosity, sweetness, sourness, taste and overall acceptability as compared to Control sample. Although no significant difference in sensory evaluation were observed between CMD5, CMD6, CMD7 and CMD8 in all attributes, increasing trends of each attribute can be observed with CMD6 got the highest ratings for general acceptability, color, sweetness, and sourness, indicating that it was the most favored CMD during the analysis.
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August 2024
Vol. 40, Sp. Iss. 1
