Preparation and Physicochemical Evaluation of Dairy Free Alternative Based on Coconut and Millet Milk

Author(s): Sunny, Jyotika Dhankhar*, Preeti Kundu and Rita Mehla

Abstract: Dairy free alternative based on plant milk offers potential alternative for substitution of mammalian milk in diet of people suffering from milk allergy and lactose intolerance. The present study was thus aimed to evaluate the effects of different combinations (40-60%) of millet milk and coconut milk for developing a plant-based milk alternative. The formulation for development of coconut and millet milk on the basis of sensory evaluation, the milks were blended in different concentrations. The treatments were T01 (millet milk), T02 (coconut milk), T1 (60% millet milk + 40% coconut milk), T2 (50% millet milk + 50% coconut milk), T3 (40% millet milk + 60% coconut milk) and cow milk (T0) was taken as control. All the treatments were examined for proximate as well as sensory properties. Significant differences of (p<0.05) were examined in moisture from (75.12 to 90.96%), ash (0.51 to 1.68%), protein (0.55 to 3.29%), fat (0.51 to 19.96%), pH (6.086 to 6.76), total solids (9.16 to 24.90%), titratable acidity (0.18 to 0.38%), Calcium (0.11 to 16.88 mg/100g) and iron content (0.07 to 0.59 mg/100g). The nutrient profile of millet-coconut milk blend prepared with 50% millet milk and 50% coconut milk was better among all the milks analyzed. The selected milk blend (T2) was also rated quite good in terms of acceptability on sensory evaluation. The nutritional and sensory attributes indicated that millet-coconut may serve as good replacer of Mammalian milk and can be used as non dairy milk alternative.

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