Production and acceptability of sweetened dairy spread with coconut milk
2001
Cervantes, S.F.K. | Dulay, T.A.
This study was conducted to formulate and produce an acceptable dairy spread with coconut milk as a substitute for milk fat. Three dairy spreads with different fat sources were prepared. Treatment 1 had a hundred percent of its fat requirement coming from a dairy cream. Treatment 2 had fifty percent of its fat requirement coming from fresh milk and other fifty percent coming from coconut milk. All the fat requirement of treatment 2 was supplied by coconut milk. All of the treatments were produced by concentrating the ingredients through evaporation until weight of the product reached 400 g after which it was cooled, packed and refrigerated. Chemical analysis showed that the mean composition of the three experimental sweetened dairy spread was composed of 4.17% fat, 4.98% protein and 64.78% total solids with very slight variation. Sensory evaluation of product showed that different sources of fat did not significantly affect the flavor and aroma of the sample although treatment 2 and 3 had a distinct but not objectionable coconut flavor. Body and texture was significant among treatments with treatment 3 the most preferred. Color was also significant among treatments with treatment 3 having the most preferred color. General acceptability of the 3 treatments were not significant
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