Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent

Effect of coconut milk, skim milk powder, and banana pulp on sensory and functional properties of coconut curd and its applicability as a carrier for probiotic microorganisms

“…Similarly, increase in the firmness of non‐fat yoghurt was observed when fortified with non‐fat dried milk or high milk protein powder (Mistry & Hassan, ). Shana et al () reported that addition of 10% of SMP was helpful in increase the firmness of the curd prepared from the mixture of coconut milk and cow milk (30:70).…”

“…Also, the sensory panel felt greasiness in the mouth after sensory evaluation which might be due to the presence of coconut fat. Shana et al () reported that presence of coconut fat gives fatty mouth coating feel in coconut supplemented curd.…”

“…Banana flavor dominated the flavor profile of the product followed by coconut milk and SMP. Shana et al () reported that presence of coconut fat gives pleasant coconut aroma and fatty mouth coating feel to coconut supplemented curd. Yaakob et al () reported that sensory panel dislikes the yoghurt made up of pure coconut milk because of pure coconut flavor.…”

“…Recently, coconut milk was used in the preparation of yoghurt‐ice cream (Supavititpatana & Kongbangkerd, ), fermented coconut milk drink (Yuliana, Rangga, & Rakhmiati, ), and also cream of coconut incorporated in Gouda cheese (Mangalika, Arora, Sharma, Kanawjia, & Tomer, ). Also several attempts have been made to develop the yoghurt/curd like fermented products by using coconut milk alone (Yaakob, Ahmed, Daud, Malek, & Rahman, ) and also in combination with cow milk (Imele & Atemnkeng, ), tiger nut milk (Akoma, Elekwa, Afodunrinbi, & Onyeukwu, ), and skim milk powder (Shana, Sridhar, Roopa, Varadaraj, & Vijayendra, ). Curd from pure coconut milk yields product of weak body and texture properties.…”

“…Curd from pure coconut milk yields product of weak body and texture properties. Hence, mixing with cow milk or skim milk or skim milk powder is required essentially to get a product with better textural attributes (Shana et al, ).…”