Abstract:
Coconut milk has been used as an important aspect of numerous Asian foods. The
current study was based upon the potential development of a beverage from coconut
skim milk in the market because of growing health concerns. The objective of this study
was to develop skim coconut milk beverage and comparison of its quality. The study
was carried out at the Coconut Processing Research Division, Coconut Research
Institute, Lunuwila, Sri Lanka using 4*4 factorial complete randomized experimental
design with different treatments. Three different kind of treatments using different
concentrations of preservative, stabilizer and flavouring agent vz Sodium
Metabisulphate and Carboxy Methyl Cellulose (CMC) and one flavouring agent were
used for the preparation of a ready-to-serve beverage Treatment (T3) - developed by
using 1% CMC stabilizer, 0.035% preservatives & 0.5% of flavoring agents was
selected for the successful formulation of ready to serve beverage. A major Nutrient
constituent were observed as 1.01% of protein, 0.84% of fat, 18.70% of sugar and
79.25% of water in Treatment (T3). Treatment (T3) showed a minimal microbial count
of fewer than 1.00*101 Colonies/g and Storage stability of the minimum 4 months at the
room temperature of 30+2°C with minimal change in nutritional composition. Results
indicate that Coconut skim milk could be utilized as a successful substitute for the
production of ready to drink beverages.
