A Study on Optimum Ratio of Soy Milk and Soybean Oil for Imitated Coconut Milk Production

Abstract

The objective of this research was to optimize a ratio between soy milk (SM) and soybean oil (SO) for imitated coconut milk production. Five treatments of pasteurized coconut milk (as a control), and SM: SO percentage ratio of 100:0, 90:10, 80:20, and 70:30, were performed for an experiment. Quality analysis of product was done including, physical, chemical, biological, and sensory analysis. First, an optimum of soy milk process, it was found that panelists accept the soy milk of water and soybean ratio at 1:5 w/w. A coconut flavor was added to produce an imitated coconut milk. For physical analysis, lightness (L*) decreased and yellowness (b*) increased when increasing soybean oil ratio. Chemical analysis, protein content, total solid, moisture content and pH decreased and lipid increased when increasing soybean oil ratio. Biological analysis, it was found that the imitated coconut milk can be stored for 5 days because of yeast & mold and coliform over standard (TIS 528-2528). Sensory evaluation, the imitated coconut milk can cook as a dessert and it was found that the product was accepted by panelists similarly to a control coconut milk. The imitated coconut milk with SM: SO percentage ratio of 80:20 had the highest liking score.