Studies on Standardization of Coconut (Cocos nucifera L.) Milk Powder by Spray Drying”

The coconut milk powder prepared from Coconut (Cocos nucifera L.) fruits with 10, 15, 20, 25 per cent maltodextrin and 5 per cent skim milk concentration and stored for storage period of 1 month. During storage the powder was analyzed for moisture, water activity, protein and fat and organoleptic rating in three replications. The data was analyzed using factorial-completely randomized design. An increasing trend in moisture and water activity and decreasing trend in protein and fat content with advancement of storage period was observed. Powder prepared with the recipe of 15 per cent maltodextrin, 5 per cent skim milk was found to be best recipe with respect to organoleptic qualities like colour, flavour and texture and found acceptable upto one month of storage.