006 Citation: Suzauddula M, Jahan EA, Billah M, Hossain MB (2020) Comparative study on the chemical composition and acceptability of a creamy dessert (pudding) prepared with coconut milk and dairy milk. Int J Agric Sc Food Technol 6(1): 006-0010. DOI: https://dx.doi.org/10.17352/2455-815X.000048 https://dx.doi.org/10.17352/ijasft DOI: 2455-815X ISSN: LIFE SCIENCES GROUP Introduction The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus cocos. Coconut milk is the liquid that comes from the grated meat of a mature coconut. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a popular food ingredient used in Southeast Asia, South Asia, the Caribbean, and northern South America [1,2]. Coconut milk is the liquid obtained by manual or mechanical extraction of grated coconut meat. Coconut milk is an important ingredient of many foods of Asian and Pacific regions including curry, deserts and sweets. In general, thermal treatment is given to food fluid to kill pathogenic micro-organisms and degrading enzyme in order to increase shelf life, product quality and product safety [3]. Heating process normally takes place in a system of indirect plate heat exchangers, which consists of preheating, heating, and cooling sections. After passing through heat treatment process, the coconut milk is filled in cans, boxes, soft plastic bags or processed powder forms. Pasteurization process has been found to be a short-term preservation process in which the Abstract Coconut milk is that the liquid obtained by manual or mechanical squeeze of grated coconut lying in moneyed white liquids. During this study, coconut milk and coconut milk pudding were pared, and it’s microbiological, chemistry and sensory quality were studied. The dairy farm milk pudding was very little sweeter than coconut milk pudding. The dairy farm milk pudding was higher super molecule content than coconut milk pudding on the other hand coconut milk pudding found higher fat content than dairy farm milk pudding. The percentage of moisture, fat, minerals and total soluble solid were higher in CMP than DMP but percentage of protein CHO was showed opposite trends. No colony formation unit of yeast or bacteria was formed up to 14days but after 21days only 02 cfu/g and 04 cfu/g of CMP and DMP accordingly. Sensory evaluation was conducted by 21 skill panelist on appearance, flavor, color and firmness. In quality parameter to take a look at it absolutely was shown that coconut milk pudding have high acceptable than dairy farm milk pudding but more research and development are required for commercialization. Research Article Comparative study on the chemical composition and acceptability of a creamy dessert (pudding) prepared with coconut milk and dairy milk Md Suzauddula 1 *, Effat Ara Jahan 2 , Masum Billah 3 and Md Bellal Hossain 4 1 Research Associate, Department of Nutrition and Food Engineering, Daffodil International University, Bangladesh 2 Senior Lecturer, Department of Nutrition and Food Engineering, Daffodil International University, Bangladesh 3 Student, Department of Nutrition and Food Engineering, Daffodil International University, Bangladesh 4 Professor, Department of Nutrition and Food Engineering, Daffodil International University, Bangladesh Received: 05 February, 2020 Accepted: 02 March, 2020 Published: 03 March, 2020 *Corresponding author: Md Suzauddula, Research As- sociate, Department of Nutrition and Food Engineering, Daffodil International University, Bangladesh, E-mail: Keywords: Coconut milk; Coconut milk pudding; Dairy milk pudding https://www.peertechz.com