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         ISSN: 2693 6356 

2024 | Vol 7 | Issue 3 

 

 

PHYSICOCHEMICAL AND SENSORY EVALUATION OF COCONUT MILK 

INCORPORATED MILLET NUTRIBAR 

Yerraguntla Kasthuri*1, Dr.A.Swaroopa Rani 2, Patla Tasmiya Shaheen, 3 R. Murali krishna 4 
 

1Student department of Food Technology, Oil Technology & Pharmaceutical Research Institute, JNT 

University, Ananthapuramu-515001, Andhra Pradesh, India 
2Professor & Head of the Food Technology Department, Oil Technological and Pharmaceutical Research 

Institute, JNT University, Ananthapuramu, 515001, Andhra Pradesh, India 
3Student department of Food Technology, Oil Technology & Pharmaceutical Research Institute, J N T 

University, Ananthapuramu-515001, Andhra Pradesh, India 
4 Gayathri milk dairy Pvt Ltd Merikapudi (v) Phirangipuram (M), Guntur (Dt). 

*Corresponding Author Email: yarraguntlakasthuri1522@gmail.com 
 

 

Keywords: Coconut milk, sugar, ghee, calcium and vitamins. 

 

INTRODUCTION:    

Nowadays, there are many varieties of commercial 
coconut milk produced by different temperring 
processes such as pasteurisation, UHT, sterilization and a 
spray dried method.The tempering process has an effect 
on the coconut milk qualities and prolongs shelf life 
when compared with unheated coconut milk samples 
(Seow and Gwee, 1997). Coconut milk emulsion stability 
is generally governed by some proteins in the aqueous 
phase (Peamprasart & Chiewchan, 2006).                       

The difference in the water: coconut meatratio, ranging 
from 1:1to 20:1 has no effect onoil and protein 
extraction into coconut milk (Dendy&Timmins, 1973). 
Not only does the tempering process influence the 
coconut milk qualities,it also affects the physicochemical 
properties, sensory properties,aromatics properties,and 

consumer acceptance.Many researchers have focused 
on  many properties of coconut products, for example, 
emulsion stability (Tangsuphoom& 
Coupland,2008).,Finger millet is originated from 
Ugandian region of Africa and was transported to India in 
the ,pre-Aryan period (1500 BC). Even today, in Uganda, 
numerous tribal rural and religious, ceremonies are 
associated with finger millet. Finger millet (Eleusina 
coracana), one of theoldest crops in India is referred as 
“nrtta-kondka” in the ancient Indian Sanskrit literature, 
which means “dancing grain”, was also addressed as 
“rajika” or markataka” (Achaya, 2009).                                                                                                                                                     

The nutritional status of a community has been 
recognized as an important indicator of national 
developments. Therefore, agricultural products must be 
introduced to people as nutritional food which are 
underutilized and ignored by us. Cultivation of millets 

Abstract— 

Coconut milk  know for its high protein  and nutrient content,it is an alternative to dairy milk in 

production of nutrient bar, coconut milk is dairy free , making it a great alternative for those which 

lactose intolerance or dairy allergies. Additionally it’s antimicrobial properties may support immune 

function and gut health . This study explores the formulation and sensory evaluation of coconut milk, 

sugar, ghee. It’s also good source of healthy fats, particularly medium chain triglycerides, which can 

boost energy and promote weight loss.. Nutritionally, coconut milk is rich in protein, calcium, and 

vitamins, making it a healthy option, it’s low in saturated fats and cholesterol free which contribute to 

heart, Additionally coconut milk is a good source of phyto nutrients such as isoflavones, which may 

have various health, benefits, including reduce the risk of certain cancers and improving the bone 

health .3 samples are formulated with the ratio of coconut milk: (1:3),(1:1),(3:1).The development 

and finalized product will be evaluated for physio- chemical, textural, functional, and sensory 

attributes. 

 

mailto:yarraguntlakasthuri1522@gmail.com
https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14223#jfds14223-bib-0063


CTMJ | traditionalmedicinejournals.com Chinese Traditional Medicine Journal | 2024 | Vol 7 | Issue 3  

and promotion for its utilization will be one of the 
successful potential approaches for improving the 
nutritional status and human health specifically in 
financially weaker population. Dietary quality should be 
taken into consideration for solving the problems related 
to deep rooted malnutrition and heal roble 
(Singh&Raghuvanshi,2012. 

Millets have been found to have high nutritive values 
and are comparable to other major cereals like wheat 
and rice. It is reported that major consumption of 
cereals provide 70-80% of total energy in majority of 

Indian diets and millets contribute to only about 2% of 
total calorie (Radhika,et.al.,2011). Because millets are 
commonly used as animal feed. Millets can be used as 
nutraceutical and to produce healthier food. Millets are 
classified into two as major millets and minor millets. It 
is reported by Yang et al. (2012)  

Materials and methodology: 

The materials needed for the preparation of millet nutribar are 
finger millet powder, Coconut milk, sugar, ghee ,dry fruits and 
cardamom powder. 

Flow chart of nutribar: 

Take fresh coconuts chop into small pieces                     Nutribar Table.1 

 

 

And grind the coconut pieces in a blender 

 

Strain the milk which is obtained 

 

Take  finger millets powder in vessels Prepared with three different composition with finger millet   powder,             coconut milk  the ingredients formulated with table 1                                             

 

Roast the finger millet powder for 2 minutes 

 

Slowly mix the coconut milk and  

sugar into it and boil for some times 

 

Place it into a moulds and make it into a shapes 

 

Finally Garnish with dry fruits. 

     

     Figure: 1   

 

 

 

 

INGREDIENTS  TRAIL -1 TRAIL-2  TRAIL-3  

COCONUT MILK  250ml 500ml 700ml 

COW MILK  700ml 500ml 2500ml 

SUGAR  500gms 500gms 500gms 

GHEE  20gms 20gms 20gms 

CARDAMOM POWDER  4gms 4gms 4gms 

FINGER MILLET POWDER  100ml 100ml 100ml 

 



CTMJ | traditionalmedicinejournals.com Chinese Traditional Medicine Journal | 2024 | Vol 7 | Issue 3  

RESULTS AND DISCUSSION: 

Table-2: The sensory evaluation helps to characterize the sensory  

attributes of nutribar i.e, senses like colour, taste, appearance, odor, 

 flavor, and overall acceptability. 

Sensory Evaluation: 

Among the three samples, sample 3 was selected for further analysis. 

The analysis include 

Nutribar, like many food products, can undergo various chemical tests 

to assess their nutritional content, safety, and quality.  

1. Proximate Analysis: 

Moisture content: Determines the amount of water present in the 

Nutribar, which affects its stability and shelf life. 

Portion Content: Measures the total protein content using methods 

like Kjeldahl or Dumas method. 

Fat Content : Determines the total fat content using methods 

such as Soxhlet extraction or acid hydrolysis. 

Ash Content: Quantifies the total mineral content left after the 

Nutribar is burned at high temperatures, indicating the inorganic 

residue. 

2. Nutrient Analysis: 

Carbohydrate Content: Measures the total carbohydrates 

ncluding sugars, starches, and dietary fibers. 

Vitamin Content: Analyzes the presence and quantity of 

various vitamins such as A, B complex vitamins, C, D, E, and K. 

These tests ensure that Nutribars meet regulatory standards, 

provide accurate nutritional information to consumers, and are 

safe for consumption. Testing protocols may vary depending on 

regulatory requirements and specific product formulations 

T

                            Table 3: Nutritional composition of nutribar in table 3 

 

CONCLUSION: 

In the trend of nutrition and health, and active interest of people, 

coconut milk and coconut oil have attracted immense as these 

are highly nutritious, functional, and economical food 

ingredients. Coconut milk contains large amount of proteins, 

vitamins, calcium isoflavonoids, micro-macroelements. 

 

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8. 

Sensory attributes  Control  Trail-

1 

Trail-

2  

Trail-

3 

Colour  8 7 7 8 

Test  8 7 7 9 

Appearance  8 7 7 8 

Odor  7 8 8 8 

Flavour  7 8 7 9 

Texture  8 7 7 9 

Overall 

acceptability  

8 7 7 9 

  NUTRITION   CONTROL  SAMPLE 

Moisture  37% 40% 

Ash 4.6% 4% 

Fat 2% 15% 

Protein  32% 33% 

Carbohydrates 20% 14% 



CTMJ | traditionalmedicinejournals.com Chinese Traditional Medicine Journal | 2024 | Vol 7 | Issue 3  

            

 

 

 

 

 

 

 

 

 

 

 


