Development of Functional Condensed Milk from Coconut Milk and Soy Milk
Enam Ahmed, Enamul Kabir, R. P. Rita, Mosammat Sadia Akther Sathi, Sohel Rana
Asian Food Science Journal · pp. 1–7 · Published 10 Jan 2019
10.9734/AFSJ/2019/45269Abstract
This study work was involved with the development of functional condensed milk by mixing soy milk and coconut milk in lieu of cow’s milk. Producing condensed milk from both animal milk and plant milk contains a significant difference not only in the chemical composition but also in our health benefit phenomenon. We developed functional condensed milk on five formulations of soy milk and coconut milk. Coconut milk contains 80% moisture, 4% protein, 13.63% fat, 2.37%. Soy milk contains 90.5% moisture, 3.02% protein, 2.24% fat. There are five formulations are A (soy milk: coconut milk=0:1), B (soy milk: coconut milk=1:0), C (soy milk: coconut milk=3:2), D (soy milk: coconut milk=2:3), E (soy milk: coconut milk=1:1). The formulations of five condensed milk were also analyzed for their chemical composition. The statistical analysis showed that formulation B (soy milk: coconut milk=1:0) is more acceptable than other formulations. The statistical analysis showed that, formulation B (soy milk: coconut milk=1:0) is more acceptable than other formulations. Then we did proximate analysis such as moisture content comparison, protein content comparison, fat content comparison, ash content comparison and color test (L*a*b* type) (Lightness analysis, Redness analysis and Yellowness analysis) of the five formulations of coconut milk and soy milk in order to observe which formulation would be the best for human purpose our plant produced condensed milk would be an effective alternative of cow’s milk condensed milk.
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