Vol. 11, Issue 7 (2022)

Author(s):
K Sanjana, Vincent Hema and VR Sinija

Abstract:
Beverages formulated from extracts of coconut meat and cashew nut were compared for their proximate composition as well as sensory parameters. Formulation of beverage was done in accordance with preliminary studies and 1:3 (w/v) of coconut: water and 1:4 (w/v) of cashew nut: water were blended together along with inclusion of xanthum gum, sugar and flavor in different proportions (50:50, 60:40, 70:30 and 80:20). The sensory attribute mean scores for the milk beverage mixes varied substantially (p< 0.05). Typically, the blend prepared from a 60:40 mixture of butterscotch-flavored cashew milk and coconut milk, with a mean score of 8.16±0.62 during sensory evaluation was the most accepted of the sample combinations. The proximate composition parameters varied among the blends with 60:40 blend showing values as follows: moisture 84.67±0.41%, protein 2.40±0.07%, fat 0.96±0.11%, ash 0.40±0.05% and 11.56±0.40% for total carbohydrates. Color, viscosity, pH, total solids and free fatty acid were also analyzed for the all the four blends.