PREPARATION AND QUALITY EVALUATION OF COCONUT MILK INCORPORATED FROZEN YOGHURT

Abstract

Nine coconut frozen yoghurt formulas with varied ratios of coconut milk and milk were made in the lab, using coconut milk and milk ranging from 0% to 50% and 50% to 100%, respectively with the goal to study the effects of coconut milk and milk on the quality of frozen yoghurt. The frozen yoghurt recipe was created with the help of a Design Expert (a statistical software). Panelists were employed for sensory evaluations of the samples acceptability. For all samples, melting rates and overruns were determined, and the data was subjected to response surface methodology to investigate the effect of formulation on physical quality. Sensory study revealed that frozen yoghurt containing 25% coconut milk and 75% milk had significantly better (p<0.05) quality. Changes in coconut milk and milk had a significant (p<0.05) impact on taste, body, aftertaste and overall acceptability in most of the formulations, while aroma and color were not affected. According to the results of the response study, the optimal formulation was 20.795% coconut milk, 79.205% milk. The response surface plot revealed that coconut milk and milk had both positive effect on overrun. During the melting rate investigation, it was discovered that when the amount of coconut milk was increased, the melting rate of frozen yoghurt decreased at first but later showed upward trend. The software anticipated an overrun of 47.585% and a melting rate of 0.443 g per 5 min for the above-mentioned formulation of 20.795% coconut milk, 79.205% milk. As a result, coconut frozen yoghurt can be made with milk and coconut milk with sensory, physical, and chemical properties identical to regular ice cream.