Use of Coconut Versus Dairy Milk Products in Malaysian Dishes: Comparison of Nutritional Composition and Sensory Evaluation

Abstract

A study was conducted to determine the nutritional values and sensory evaluation of Malaysian dishes prepared with coconut and dairy milk products. Custard pudding and green curry were cooked using fresh coconut milk (FCM), instant coconut milk (ICM), fresh milk (FM) and evaporated milk (EM). Proximate analysis was carried out following the procedures of AOAC (1996). Sensory evaluation was carried out using 7 point hedonic scale to determine the consumer acceptability of the dishes. The results show that custard pudding prepared using FM had significantly (P < 0.05) lowest fat content (0.28%) while the highest protein content was found in EM custard pudding (2.98%). The green curry shows similar trend with FM green curry having significantly (P < 0.05) lowest calorie (0.82 kcal/g) and fat content (5.68%) among others. The highest protein content in green curry were found in dishes prepared with dairy products (5.31-5.53%). The sensory evaluation results show that FCM sample was the most appealing in both custard pudding and green curry dishes, as it received significantly highest scores (P < 0.05) in all sensory attributes. The Malaysian dishes prepared with dairy milk products were superior in nutritional value compared to dishes made from coconut milk products. However, coconut milk dishes were better accepted than dairy milk dishes, which indicates that consumers are not willing to sacrifice the classic flavor of coconut milk they have used to.

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