Optimizing coconut milk extraction methods for enhanced yield and quality in milkshake production Department:Hospitality Management By: juliusmjoshua Project ID: 8479 Rating: (5.0) votes: 1 Price:₦4000 Get the Complete MaterialAbstractCoconut milk is a vital ingredient in milkshake production, offering a creamy texture and distinct flavor. However, traditional extraction methods often result in low yields and inconsistent quality, affecting the final milkshake's stability and taste. This study aims to optimize coconut milk extraction by evaluating the impact of different methods (hot vs. cold, single vs. multiple extractions) on yield, fat content, flavor, and stability. The experimental design involves comparing these methods, measuring key parameters such as yield, fat content (using the Soxhlet extraction method as described by AOAC, 2019), sensory attributes (using a panel following the guidelines by Lawless& Heymann, 2010), and stability over time, and will be analyzed statistically. Expected outcomes include identifying the most efficient extraction method, potentially enhancing both yield and quality, and ultimately improving the overall quality of coconut milkshakes. Keywords: Coconut Milk, Extraction Methods, Milkshake Production, Yield, Quality, Hospitality Management ...Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The causes of food poisoning - effect and their control»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Evaluate the service delivery and customer satisfaction in hospitality industry»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Effect of food poisoning on guest patronage in catering establishment - case study of Tantalizer and The Place Restaurant