Comparative Analysis of Sensory, Physical, Functional and Nutritional Properties of Coconut and Brown Rice Based Curd and Paneer

Abstract

The demand for plant-based dairy alternatives has increased significantly due to concerns related to lactose intolerance, milk allergies, and environmental sustainability. The present study evaluated the sensory, physical, functional, and nutritional properties of functional plant-based curds and paneers prepared from coconut and brown rice combinations with soy milk inclusion in both combinations. Sensory evaluation indicated that coconut-based formulations (coconut curd (CSC) and coconut paneer (CSP)) scored higher for appearance, color, flavor, taste, texture, and overall acceptability compared to brown rice-based products (brown rice curd (BSC) and brown rice paneer (BSP)), with overall acceptability ranging from 7.60 to 8.00 for curds and 7.92 to 8.00 for paneers. Colour analysis revealed that coconut-based samples exhibited higher lightness (L*) and lower redness (a*) and yellowness (b*), while brown rice-based formulations showed slightly darker and more yellowish hues. Physicochemical assessment demonstrated minor variations in pH (4.95–5.23), titratable acidity (0.117–0.486%), and total soluble solids (13.20–14.50 °Brix) among the formulations. Functional properties indicated that CSC showed higher syneresis (30.12 ± 5.33%) and lower viscosity (0.85 ± 0.07 Pa·s), whereas BSC exhibited lower syneresis (11.11 ± 3.76%) and higher viscosity (1.15 ± 0.09 Pa·s), highlighting the effect of substrate composition on gel strength and water retention. Texture Profile Analysis revealed that CSP had significantly higher hardness, cohesiveness, springiness, and chewiness compared to BSP, indicating a firmer, more elastic, and chewier product. Collectively, these findings suggest that coconut-based curds and paneers possess superior sensory attributes, desirable colour, and balanced textural properties, whereas brown rice incorporation improves gel stability and water-holding capacity. The study demonstrates the potential of coconut and brown rice-based formulations to produce functional, plant-based dairy alternatives with acceptable sensory quality and textural characteristics suitable for consumer preference and product development.