Incorporation of coconut milk residue in pasta: Influence on cooking quality, sensory and physical properties

A study was conducted to explore the potentiality of coconut milk residue (CMR) for cold extrusion (pasta preparation). Proximate analysis revealed that is a rich source crude fibre (24.03%) in addition fat (41.55%), protein (5%), total carbohydrates (26.24%) and ash content (0.97%) at 2.23 per cent moisture. The effect upon replacing durum wheat semolina on cooking qualities, colour parameters, textural property overall sensory acceptability pasta samples were evaluated. Incorporation significantly influenced observed parameters (P<0.01). Cooking time unaffected by incorporating up 10 (P<0.05). Though increased gruel loss (0.84 1.34%), below technologically acceptable limit (<8%). similar visualized water absorption. Conversely, firmness gets reduced with an concentration beyond cent. Pasta 5 accepted as control panel. Free fatty acid not affected period storage (P>0.05). Thus, recommends preparation. Moreover, entrepreneurs engaged milk/milk powder virgin oil industry would be benefitted adopting this venture, wherein they able fetch huge additional income placing their product upgraded fast-moving consumer good (FMCG) value chain.