Abstract :
The coconut butter was formulated by incorporating the peanut butter and dairy butter to bring out the acceptable consistency and studied is about the physicochemical, sensory parameters of the developed product. Three different ratio of coconut butter: Peanut butter: Dairy butter (3:1:1, 2:1:0.5, 1:1:0.3) were optimized. The optimized butter was stabilized by adding hydrogenated palm oil, gelatin, and guar gum in 1, 1.5, 2 ratios, respectively for controlling the oil migration from the developed butter. Two sweetener were used in the mixed butter namely sugar and the combination of sugar honey in two different ratio whereas 9% and 13%, and salt was used two different ratio that is 0.9% and 1.1%. The suitable kind of sweetener, stabilizer and the level of sweetener, salt, stabilizer and ratio of mixed butter were identified using sensory evaluation (9 point hedonic scale) to yield a mixed butter which resembles as a commercial peanut butter, the self life is estimated both in room temperature (25°C) and refrigerator temperature (4°C) through peroxide value and free fatty acid value by the level of rancidity of the mixed butter.
Keyword :
Coconut Butter, Optimization, Stabilizer, Mixed Butter