Consumer Acceptability and Physico-chemical Composition of Coconut Spreadable Cheese Substitute
Keywords:
coconut milk, spreadable cheese substitute and consumer acceptabilityAbstract
The aim of this study was to develop a coconut milk-based cheese spread and determine its acceptability among young, adult and elderly consumers as well as to determine its physico-chemical composition. The sensory characteristics and physico-chemical composition of the coconut spreadable cheese substitute (CSCS) was evaluated and compared to a commercial cheese spread. Consumer acceptability of CSCS by the said consumers were proven to be significantly different (P<0.05) in all attributes, wherein the CSCS was favoured more than the commercial cheese spread by both the adult and elderly consumers. In addition, the flavour of the CSCS was described by these groups of panellists as having a smoother texture and a less salty taste. Among the three groups of consumers, the elderly consumers highly preferred the CSCS than young and adult consumers. In terms of its physico-chemical composition, there are significant differences between the two cheese spreads except for pH. The difference between the chemical composition of CSCS and commercial cheese spread reflected the differences between its formulations. Overall, the use of coconut milk in making cheese substitute is feasible and is highly acceptable to the groups of consumers.
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