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Selection of levels of ingredients for the preparation of milk-coconut sweet based on sensory and instrumental colour attributes

Bhopal Singh*, Kaushik Khamrui, Jui Lodh, Anindita Debnath, Writdhama Prasad

Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal-132 001, Haryana, India

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Milk-coconut sweet was developed by combining different proportions of concentrated buffalo milk (40-60 parts), coconut kernel flakes (20-40 parts), sugar (10-30 parts) on the basis of total weight. The raw materials were optimized on the basis of sensory evaluation (flavour, body and texture, colour and appearance, sweetness and overall acceptability) and instrumental colour analysis based on lightness (L*), redness (a*) and yellowness (b*). Incorporation of concentrated milk beyond 60 parts and coconut kernel flakes beyond 40 parts resulted in a crumbly body in milk-coconut sweet. Addition of sugar below 10 and above 30 parts in the milk-coconut sweet led to low and high sweet taste, respectively. Sensory evaluation and colour analysis of the prepared samples revealed that the sweet prepared with 50 parts of milk, 30 parts of coconut flakes and 20 parts of sugar obtained highest scores. The range of concentrated buffalo milk, coconut flakes and ground sugar were selected as 45-55, 15-25 and 25-35 parts, respectively for optimization of milk-coconut sweet.

Coconut kernel flakes, Colour values, Milk sweet, Sensory evaluation, Sugar.
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