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

Abstract

A study was conducted to prepare coconut curd from blends of coconut milk, skim milk powder (9–12%), and banana fruit pulp (6–9%) using response surface methodology following central composite rotatable design. Firmness, work of shear (energy), color and appearance, body and texture, flavor, and overall acceptability were taken as responses. The optimized formulation (90% desirability) contained 12 g skim milk powder, and 6.98 g banana fruit pulp per 100g of coconut milk. The proximate composition of the developed coconut curd showed total solids 35.04%, moisture 64.96%, fat 5.50%, protein 5.39%, total carbohydrate 23.105%, and ash 1.046%. The product was evaluated for its suitability as a carrier for probiotic Lactobacillus acidophilus and Lactobacillus fermentum. Both organisms were found viable during storage, showing counts of 1011 CFU/g on day 1 and 107 CFU/g on day 20, demonstrating the product suitability as a probiotic supplement. Practical applications The study focused on utilization of coconut milk in the preparation of value-added product by combining with skim milk powder and banana pulp. The developed coconut curd has rich nutritional value, good sensory properties, and low raw material cost. The product formulation and technology can be scaled up for commercial manufacturing. The product will satisfy the consumer requirements in terms of a cost effectiveness and healthful product.