Asian Food Science Journal 6(4): 1-7, 2019; Article no.AFSJ.45269 Development of Functional Condensed Milk from Coconut Milk and Soy Milk Enam Ahmed1, Roksana Parvin Rita1, Safinaj Huq1, Enamul Kabir2, Md. Sohel Rana1 and Md. Anisur Rahman Mazumder1* 1Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh. 2Department of Biochemistry and Molecular Biology, Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh. Authors’ contributions This work was carried out in collaboration between all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AFSJ/2019/45269 Editor(s): (1) Dr. Abdelsalam Tidjani, Associate Professor, University of N’Djamena, Chad. (2) Dr. Abimbola Kemisola Arise, Lecturer, Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria. (3) Dr. Samaila James, Lecturer, Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria. Reviewers: (1) Paul Kweku Tandoh, Kwame Nkrumah University of Science and Technology, Ghana. (2) R. Prabha, Karnataka Veterinary, Animal and Fisheries Sciences University, India. Complete Peer review History: http://www.sciencedomain.org/review-history/28202 Received 04 October 2018 Accepted 25 December 2018 Original Research Article Published 10 January 2019 ABSTRACT This study work was involved with the development of functional condensed milk by mixing soy milk and coconut milk in lieu of cow’s milk. Producing condensed milk from both animal milk and plant milk contains a significant difference not only in the chemical composition but also in our health benefit phenomenon. We developed functional condensed milk on five formulations of soy milk and coconut milk. Coconut milk contains 80% moisture, 4% protein, 13.63% fat, 2.37%. Soy milk contains 90.5% moisture, 3.02% protein, 2.24% fat. There are five formulations are A (soy milk: coconut milk=0:1), B (soy milk: coconut milk=1:0), C (soy milk: coconut milk=3:2), D (soy milk: coconut milk=2:3), E (soy milk: coconut milk=1:1). The formulations of five condensed milk were also analyzed for their chemical composition. The statistical analysis showed that formulation B (soy milk: coconut milk=1:0) is more acceptable than other formulations. The statistical analysis showed that, formulation B (soy milk: coconut milk=1:0) is more acceptable than other formulations. Then we did proximate analysis such as moisture content comparison, protein _____________________________________________________________________________________________________ *Corresponding author: Email: [email protected]; Ahmed et al.; AFSJ, 6(4): 1-7, 2019; Article no.AFSJ.45269 content comparison, fat content comparison, ash content comparison and color test (L*a*b* type) (Lightness analysis, Redness analysis and Yellowness analysis) of the five formulations of coconut milk and soy milk in order to observe which formulation would be the best for human purpose our plant produced condensed milk would be an effective alternative of cow’s milk condensed milk. Keywords: Soy milk; coconut milk; condensed milk; ash content; protein content; moisture content; fat content. 1. INTRODUCTION added to act as a preservative. Here we developed functional condensed milk from soy The term functional food refers a modified food milk and coconut milk. The term “functional” as it that claims to improve health or well-being by applies to food has adopted a different providing benefit beyond that of the traditional signification-that of providing an additional nutrients it contains [1]. Condensed milk is not physiological benefit beyond that of meeting only a staple, but its super versatile in most basic nutritional needs [6]. The Institute of pantries. Plant milk produced condensed milk Medicine’s Food and Nutrition Board defined would be one of the best substitutes of animal functional foods as “any food or food ingredient milk produced condensed milk. that may provide a health benefit beyond the traditional nutrients it contains [7]. A stable emulsion of oil, water and protein which is extracted from whole soybeans is termed as 2. MATERIALS AND METHODS soymilk. It is an off-white emulsion containing the water soluble proteins and carbohydrates and 2.1 Study Area and Period most of the oil of the soybeans. Soy foods have become increasingly popular since the Food and The study was carried out in department of Food Drug Administration (FDA) approved the soy Technology and Rural Industries, Bangladesh protein health claim in 1999 [2]. More agricultural University, Mymensingh, effectiveness of soy milk than cow’s milk is free Bangladesh. This study was conducted for a of cholesterol, gluten and lactose plus favorable period of about 3 months starting from 25 photochemical compounds linked to health. The January 2018 to 1st March. most significant role of soymilk is lactose free which is beneficiary for lactose intolerance 2.2 Materials people. Soybean is a good source of phenolic compounds with antioxidant properties and has Sugar, Sodium bi carbonate, Vanilla Essence, an extraordinarily high amount of iso flavones, a Whey Protein powder, soy bean (soy milk), group of photo estrogens that have been coconut (coconut milk). reported to possibly lower the risk of hormonal and age-related diseases. So, undoubtedly soy 2.3 Instruments milk is better for us [3]. Extracting milk from the flesh of coconut, coconut Water Bath, Beaker, Saucepan, Knife, Sieve, milk is high in saturated fat, it is much healthier Weight machine. than other saturated fat products, and the fat is easily metabolized by the body [4]. It contains 2.4 Sample Preparation anti-carcinogenic, anti-microbial, anti-bacterial, anti-viral and antifungal properties. The main (1) Soy Milk Extraction saturated fat that it contains, lauric acid is also (2) Coconut Milk Extraction found in mother’s milk and has been shown to (3)Mixing of soy milk & coconut milk promote brain development and bone health as well as boosts our immune system [5]. 2.5 Soy Milk Extraction Condensed milk is basically a form of milk At first figuring the soy bean, it was soaked into a produced by evaporating the moisture from milk. beaker with .5% Sodium bi Carbonate at 80°C It is concentrated milk to which sugar has been for 1 hour in water bath. The ratio of water and 2 Ahmed et al.; AFSJ, 6(4): 1-7, 2019; Article no.AFSJ.45269 soy bean to be soaked was 2:1 [8]. After 1 hour 2.8 Proximate Composition Analysis the beaker as removed from the water bath. After that water was removed and dehulling soy bean Ash content comparison: was done by using hand. After dehulling the soy bean, it was balanced for 10 min with addition of ∗ % of Ash Content= 0.5% Sodium bi Carbonate at the temperature of 60°C. The ratio of water and soy bean to be soaked was 2:1. Then the seed was grinded with Fat content comparison: 100°C hot water. And the ratio was 4:1. Then soy milk was extracted with the help of cheesecloth. % of Crude Fat= Then soy milk was pasteurized at 65°C for 30 min [9]. 2.9 Color Parameter (L* a* b* test) 2.6 Coconut Milk Extraction Color measurement instruments such as chromometer, Hunter, Gardener, or Macbeth, At first we took raw coconuts (without fibrous Colorimeters and Spectrometers can detect husk) and separated coconut meat from raw differences indiscernible to the human eye and coconut by grating coconut meat. After that then instantly display these differences in we added water (coconut: water=1:2). Then numerical terms. After identifying color blending the mixture. After blending we differences using L* a* b*, it should be decided filtered the mixture and achieved coconut milk whether the sample is acceptable or not. [10]. We used chromometer to L* a* b* test. It is a 2.7 Preparation of Functional Condensed handheld, portable measurement instrument Milk designed to evaluate the color of the objects, particularly with smoother surface conditions or At first taking coconut milk & soy milk heating at minimal color variation [14]. It accurately 65°C.Then using homogenizer we homogenized identifies color characteristics in objects, the mixture. Next, we added sugar (%of total determines color differences between objects amount of milk) and added 3.5% whey protein and provides pass/fail assessments to Powder of the mixture [11]. After that we immediately determine if the sample meets the evaporated the mixture in accordance with added defined standard. 0.5% baking Soda. Mixture concentration reduced 3 times than original milk. At the same The L dimension defines the lightness, the time we added 2-3 drops of Vanilla Essence dimension refers to the red-green hues, and the and cooled at room temperature and packaging b dimension refers to the blue-yellow hues [15]. [12]. A sample with a positive a value and a positive b value will be in the yellow-red quadrant [16]. A Table1. Amount of coconut milk & soy milk in sample with a positive a value and a negative b 5 formulations value will be in the red-blue quadrant values attached to this dimension s will indicate the Formulation % of soy % of chrome or intensity of color. milk coconut milk A 0 100 3. RESULTS AND DISCUSSION B 100 0 C 60 40 3.1 Moisture Content D 40 60 E 50 50 The moisture content of five different formulation of functional condensed milk was determined in The Table 1 represents the amount of soy milk Fig. 1 [17]. and coconut milk quantity (as per 100%) formulation by indicating A, B, C, D, E. We In Fig. 1, statistical analysis we observe that C prepared condensed milk using of these formulation has less moisture content than others formulations & then performed chemical [ 18 ] . The condensed milk which contains less analysis and color measurement of these moisture content is acceptable.