Malays. J. Anal. Sci. Volume 29 Number 3 (2025): 1315

 

Research Article

 

Sensory acceptance and physicochemical properties of tigernut-date-coconut milk drink formulations

Zainab Funmilayo Abdussalam Muhyideen1, Siti Syairah Mohd Mutalip2, and Zaibunnisa Abdul Haiyee1*

 

1Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

2Faculty of Pharmacy, Universiti Teknologi MARA, 42300 Bandar Puncak Alam, Selangor, Malaysia

 

*Corresponding author: nisha@uitm.edu.my

 

Received: 19 September 2024; Revised: 24 March 2025; Accepted: 23 April 2025; Published: 27 June 2025

Abstract

Lactose malabsorption affects approximately 68% of the global population, driving the demand for plant-based milk alternatives. Tigernut milk presents a promising substitute for animal milk due to its rich nutrient profile and health benefits. However, plant-based milk often lacks certain essential nutrients and is usually unstable This study aimed to enhance the sensory acceptability, nutrient composition, and physical stability of tigernut milk by formulating blends with date and coconut. Various formulations were developed and analyzed for sensory attributes, mineral, and vitamin content. The addition of date and coconut significantly improved sweetness, mouthfeel, aftertaste, and overall sensory acceptability compared to tigernut milk alone. Among the formulations, the 6:2:2 blend exhibited the highest selenium, zinc, and copper content, while the 5:2:3 blend had the highest magnesium and manganese levels. Furthermore, stabilizing the formulations with sodium caseinate and xanthan gum effectively improved physical stability. These findings highlight the potential of tigernut-date-coconut milk as a nutritionally enhanced and consumer-preferred alternative to traditional dairy and plant-based milk options.

 

Keywords: Plant-based milk, physical stability, tigernut, formulations

 

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