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
CrossMark
Publons
Harvard Library HOLLIS
Search IT
Semantic Scholar
Get Citation
Base Search
Scilit
OAI-PMH
ResearchGate
Academic Microsoft
GrowKudos
Universite de Paris
UW Libraries
SJSU King Library
SJSU King Library
NUS Library
McGill
DET KGL BIBLiOTEK
JCU Discovery
Universidad De Lima
WorldCat
VU on WorldCat
PTZ: We're glad you're here. Please click "create a new query" if you are a new visitor to our website and need further information from us.
If you are already a member of our network and need to keep track of any developments regarding a question you have already submitted, click "take me to my Query."