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Abstract: A study was conducted to prepare coconut curd from blends of coconut milk, skim milk powder (9–12%), and banana fruit pulp (6–9%) using response surface methodology following central composite rotatable design. Firmness, work of shear (energy), color and appearance, body and texture, flavor, and overall acceptability were taken as responses. The optimized formulation (90% desirability) contained 12 g skim milk powder, and 6.98 g banana fruit pulp per 100g of coconut milk. The proximate composition of the developed coconut curd showed total solids 35.04%, moisture 64.96%, fat 5.50%, protein 5.39%, total carbohydrate 23.105%, and ash 1.046%. The product was evaluated for its suitability as a carrier for probiotic Lactobacillus acidophilus and Lactobacillus fermentum. Both organisms were found viable during storage, showing counts of 1011 CFU/g on day 1 and 107 CFU/g on day 20, demonstrating the product suitability as a probiotic supplement. Practical applications: The study focused on utilization of coconut milk in the preparation of value‐added product by combining with skim milk powder and banana pulp. The developed coconut curd has rich nutritional value, good sensory properties, and low raw material cost. The product formulation and technology can be scaled up for commercial manufacturing. The product will satisfy the consumer requirements in terms of a cost effectiveness and healthful product. [ABSTRACT FROM AUTHOR]

In the current study, the effect of hydrophobic emulsifiers (polyglycerol polyricinoleate [PGPR] or soy lecithin) as a surfactant and salt (NaCl) as an electrolyte on the stability of primary water‐in‐oil emulsion (W1/O) of a W1/O/W2 double emulsion was evaluated. Primary emulsion (W1/O) was prepared by mixing reverse osmosis (RO) water containing bitter gourd (Momordica charantia) extract (55.2%), salt (3%–5%) and rice bran oil containing varying range of PGPR (2%–4%) or lecithin (4%–6%). Emulsions with different formulations were prepared using full factorial, with optical microscopic images, apparent viscosity and sedimentation stability as the deciding attributes. Emulsions prepared with soy lecithin were unstable and coalesced, leading to phase separation, immediately after preparation. The emulsions prepared with PGPR were significantly (p < 0.05) stable at all the ranges used, when compared to lecithin. Furthermore, the emulsion containing 3% salt and 4% PGPR showed significantly (p < 0.05) higher stability when compared to other combinations used. Practical applications: Medicinal plant extracts are usually converted into capsules/tablets or as dietary supplements due to their unacceptable sensory characteristics. Bitter gourd is gaining attention as a potential cure for diabetes, thereby increasing its use as a dietary supplement and in foods. Incorporating bitter gourd extract in foods could be a convenient way to combat diabetes mellitus. Utilization of bitter gourd extract needs a medium by which its sensorial aspects can be made acceptable or masked. Double emulsion is one such technique which is used to mask the unacceptable flavour and odour of plant extracts by compartmentalizing it inside an immiscible liquid, which is then protected by layer of another immiscible liquid. This paper discusses the stabilization of the primary emulsion (W1/O) with lipophilic emulsifier and salt for encapsulating the aqueous extract of bitter gourd in a double emulsion (W1/O/W2) [ABSTRACT FROM AUTHOR]