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Title: Quality evaluation of whipping cream incorporated with coconut cream as an alternative for dairy cream
Authors: Kavindi, R. P. C.
Jemziya, M. B. F.
Gunathilaka, R. M. S.
Rifath, M. R. A.
Keywords: Coconut cream
Physicochemical properties
Sensory properties
Whipping cream
Whipping properties
Issue Date: 31-Dec-2021
Publisher: Faculty of Technology, South Eastern University of Sri Lanka
Citation: Sri Lankan Journal of Technology (SLJoT), 3(2); pp. 21-24.
Abstract: Whipping cream is widely used in food services and catering. Due to the high and exorbitant expense of milk cream, the replacement of coconut cream reduces the cost. This study aimed to develop a coconut cream-incorporated whipping cream and to determine the quality of composites. The whipping cream was prepared using coconut cream and dairy cream with different proportions as 100 % dairy cream, 100 % coconut cream, 30 % coconut cream + 70 % dairy cream, 10 % coconut cream + 90 % dairy cream. The whipping properties such as whipping time and % overrun, physicochemical properties such as moisture, fat, total solid, solid non-fat and ash content and sensory evaluation was conducted using the nine-point hedonic scale to determine colour, flavour, texture, taste, odour, and overall acceptability. There were significant differences observed in the whipping properties and the physiochemical properties among the treatments. Of which, 30 % coconut cream + 70 % dairy cream sample had 96s whipping time, 108 % overrun, 47.05 % moisture, 52.45 % total solids, 31.40 % solid non-fat and 21.05 % fat content. Whereas, it scored the overall higher values in terms of sensory profile. Therefore, it was selected as the best formulation based on the quality properties including whipping properties, physicochemical properties and sensorial properties. Eventually, the blending of coconut milk and dairy milk improved the whipping properties, physicochemical properties, and sensory properties. Further, coconut cream could be used as a replacer for dairy cream in the whipping cream at a certain level.
ISSN: 2773-6970
Appears in Collections:Volume 03 Issue 02

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