International Journal of Home Science
2019, VOL. 5 ISSUE 3, PART C
Study of physiochemical, nutritional and sensory characteristics of paneer and yoghurt prepared from coconut milk
Author(s): Gupta Shristi and Bisla Gita
Coconut is the largely grown nut in the world, the most important palm. Coconut milk is derived from the flesh of the coconut. Coconut milk was used as a raw material for production of coconut paneer and coconut yoghurt with combination to cow’s milk. Coconut milk was prepared from fresh coconut kernel and its composition was standardized to match with cow’s milk. After that five variants of yoghurt and paneer were prepared by using different proportions of coconut milk and cow’s milk i.e. 100% of cow’s milk, 40% of coconut milk, 60% of coconut milk, 80% of coconut milk and 100% of coconut milk. The idea of coconut paneer in pure form (100% of coconut milk) was not successful. These variants of coconut milk based paneer and yoghurt, went through sensory evaluation by semi trained panels and 60% of coconut milk based paneer and 40% of coconut milk based yoghurt were most accepted. The nutritional and physico-chemical properties of developed coconut milk, coconut paneer and coconut yoghurt were compared with that of the standard cow milk, cow milk paneer and cow milk yoghurt. The use of coconut milk by replacing cow milk in paneer and yoghurt increases fat content and the fat present as lauric acid in coconut milk known as good cholesterol. Coconut milk had high content of ash, fat, viscosity and total soluble solids than cow’s milk. Coconut milk and its products: coconut paneer and coconut yoghurt had high fat content.
How to cite this article:
Gupta Shristi, Bisla Gita. Study of physiochemical, nutritional and sensory characteristics of paneer and yoghurt prepared from coconut milk. Int J Home Sci 2019;5(3):154-158.