@article{Wanikorn_Samakradhamrongthai_Yupanqui_2022, title={Physicochemical, Nutritional, Microbiological and Sensory Qualities of the Formulated Reduced-Fat Coconut Milk Cube}, volume={17}, url={https://li01.tci-thaijo.org/index.php/JFTSU/article/view/255562}, abstractNote={<p>Globally, increasingly busy lifestyles are driving consumers toward healthy and convenience food choices. Coconut milk is a common food ingredient in Southeast Asia, with a rich taste attributed to high saturated fatty acids, a causal risk factor for heart diseases. A 2<sup>2 </sup>factorial completely randomized design (CRD) was conducted to formulate the reduced-fat coconut milk cube (RFCMC). The two factors used were the concentration ratio of stabilizer (maltodextrin) to reduced-fat coconut milk (35:65 and 40:60) and the drying temperatures (60°C and 70°C). The four treatments of RFCMC were evaluated for physicochemical, nutritional, microbiological and sensory qualities. Results indicated that the formulation containing coconut cream 60%, maltodextrin 40% and 0.01% BHT with 60°C drying temperature for 3 h attained the highest overall consumer acceptability score of 6.17±0.84. Water solubility of this RFCMC was 60.99±1.58%. One serving (12.5 g.) of RFCM contained only 1.5 g. of saturated fatty acids. Microbiological analysis indicated that the product was safe for consumption and could be considered a healthier and more convenient alternative food ingredient for consumers.</p>}, number={2}, journal={Journal of Food Technology, Siam University}, author={Wanikorn, Bandhita and Samakradhamrongthai, Rajnibhas Sukeaw and Yupanqui, Chutha Takahashi}, year={2022}, month={Dec.}, pages={96–106} }