CTMJ | traditionalmedicinejournals.com Chinese Traditional Medicine Journal | 2024 | Vol 7 | Issue 3 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. REFERENCES: J. Y., Wang, Z. Y., & Li, Y. Z. (2004). Study on stability of coconut milk drink. The Beverage Industry, 2, 1–7. Capulso, S., Gonzales, A., & Celestino, V. (1981). Studies on the isolation and functional characteristics of protein from coconut skim milk. Philippine Journal of Science, 110, 1/2, 25–32. Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry. Food Research International, 47(2), 146–51. 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Journal of Food Engineering, 73(1), 38–44. Hagenmaier, R., Mattil, K. F., & Cater, C. M. (1974). Dehydrated coconut skim milk as a food product: Composition and functionality. Journal of Food Science, 39(1), 196–9 Iswarin, S. J., & Permadi, B. (2012). Coconut milk's fat breaking by means of ultrasound. International Journal of Basic and Applied Sciences, 12(1), 1–5.. Jirapeangtong, K., Siriwatanayothin, S., & Chiewchan, N. (2008). Effects of coconut sugar and stabilizing agents on stability and apparent viscosity of high-fat coconut milk. Journal of Food Engineering, 87(3), 422–7. V. N., & Murthy, Z. V. P. (2012). Enhancing the stability of oil- in-water emulsions emulsified by coconut milk protein with the application of acoustic cavitation. Industrial and Engineering Chemistry Research, 51(11), 4222–9. Monera, O. D., & Del Rosario, E. (1982). Physico-chemical evaluation of the natural stability of coconut milk emulsion. Annals of Tropical Research, 4(1), 47–54. Peamprasart, T., & Chiewchan, N. (2006). Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization. Journal of Food Engineering, 77(3), 653– 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