Sensory and Nutritional Evaluation of Coconut-Natural Milk Blend

Coconut milk was prepared by grinding coconut with water and straining through muslin cloth. To improve total solids and protein contents of coconut milk, various temperatures and pH levels of extraction water were investigated. Coconut milk prepared by grinding coconut with hot water (80C) at pH 8 contained highest solids and proteins. The coconut milk was then blended with various percentages of skim milk powder. These coconut-natural milk blends were subjected to sensory evaluation. It was found that coconut milk blended with 15% skim milk powder on total solids basis was most liked by the judges. Further, for nutritional evaluation, the coconut-natural milk blended with 15% skim milk powder was compared with cow milk. The results showed that this blend had slightly low protein and fat contents, while it contained more ash. Ca and Na were found less while Mg, K and Fe were more in coconut-natural milk blend than cow milk.