Effect of different pre-treatments of fresh coconut kernels on some of the quality attributes of the coconut milk extracted

Waisundara, Viduranga Y.; Perera, Conrad O.; Barlow, Philip J.

doi:10.1016/j.foodchem.2006.02.032

Cited by 29 publications

(23 citation statements)

References 9 publications

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“…Studies related to coconut are mainly focused on coconut milk, its conservation and use in emulsions (Seow and Gwee 1997;Granger et al 2005;Chiewchan et al 2006;Onsaard et al 2006;Waisundara et al 2007). Studies on the thermophysical properties of coconut milk (Simuang et al 2004;Peamprasart and Chiewchan 2006;Tansakul and Chaisawang 2006) and the coir dust (Abad et al 2002) are common.…”

Section: Introductionmentioning

confidence: 99%

Thermophysical Properties of Coconut Water Affected by Temperature

Fontan¹,

Santos²,

Bonomo³

et al. 2009

J Food Process Engineering

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The effect of temperature on the thermophysical properties of coconut water was investigated from 5 to 80C, taking density, Newtonian viscosity, thermal diffusivity and thermal conductivity into consideration, besides specific heat. The validation of existent models of other foodstuffs, as well as the proposal of new models, was also investigated. It was verified that temperature significantly affected these properties, presenting in general a linear behavior, except for Newtonian viscosity, which presented an exponential behavior. Among the existent equations, results from the multiple linear model were appropriated to predict the density, thermal diffusivity and thermal conductivity values, while the model, which depended on solids fraction, was the best one for specific heat value, and the exponential model was the best in relation to Newtonian viscosity values. The proposed models fitted well, and were simple and easy to use. PRACTICAL APPLICATIONS Most of the known values of thermophysical properties of fluid foods typically concern products from subtropical and cold areas. Until today, there was little information concerning tropical products such as coconut water. Food composition and temperature are important factors that affect thermal properties. In order to create and adapt specific equipment, optimize processes that involve pumping and heat transfer, contributing to an effective design of food‐processing equipment for tropical fluid foods, it is important to know the factors. Besides, the evaluation of existent models and equations, and the introduction of new equations is important to allow an adequate prediction of studied properties, thus saving time, material and money.

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Section: Introductionmentioning

confidence: 99%

Thermophysical Properties of Coconut Water Affected by Temperature

Fontan¹,

Santos²,

Bonomo³

et al. 2009

J Food Process Engineering

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“…Sehingga dapat diasumsikan bahwa daging buah kelapa kopyor selama penyimpanan tidak begitu mengalami perubahan oksidasi lemak, karena enzim peroksidase tidak bekerja, dimana enzim tersebut dapat mempercepat terbentuknya asam lemak bebas. Hal ini sejalan dengan penelitian yang dilakukan oleh Waisundara et.al 30 , perlakuan blansir dapat menonaktifkan enzim peroksidase pada daging buah kelapa segar untuk keperluan ekstrak susu kelapa. Blansir juga dapat menginaktivasi enzim peroksidase 31 .…”

Section: Asam Lemak Bebas (Alb)unclassified

Dosis Blansir Untuk Memperpanjang Umur Simpan Daging Buah Kelapa Kopyor

Antu¹,

Hasbullah²,

Ahmad³

2017

Jurnal Pasca

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Kelapa kopyor adalah salah satu jenis kelapa eksotik yang memiliki nilai ekonomi tinggi. Teknologi penyimpanan daging buah segar kelapa kopyor belum tersedia. Daging buah kelapa kopyor cepat mengalami kerusakan, yang ditandai dengan cepat berkembangnya mikroba pembusuk. Penelitian ini bertujuan untuk mendapatkan dosis blansir dalam memperpanjang umur simpan daging buah kelapa kopyor. Buah kelapa kopyor diperoleh dari populasi kelapa kopyor Kalianda Lampung Selatan, dan dikemas menggunakan kemasan plastik <em>polypropylene</em> (PP). Perlakuan yang digunakan adalah dosis blansing : 0 menit (tanpa blansir), 5 menit dan 10 menit suhu 75 oC. Daging kelapa kopyor di blansir pada suhu 75 oC selama 5 menit, 10 menit, dan tanpa blansir. Karakteristik mutu yang diamati adalah total padatan terlarut (TPT), pH, asam lemak bebas (ALB), total mikroba, indeks kecerahan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa blansir 10 menit mampu mempertahankan mutu hingga penyimpanan 7 hari suhu kamar. Hal ini ditunjukkan dengan nilai asam lemak bebas dan total mikroba masih dibawah ambang batas, serta hasil evaluasi sensori warna, aroma, serta rasa masih dalam kisaran suka.

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“…Coconut milk is one of the most popular products, however, it is recognized that the product which is highly susceptible to chemical and biochemical spoilage such as lipid oxidation (Waisundara et al . ). According to the reports by Simuang et al .…”

Section: Introductionmentioning

confidence: 97%

“…The natural oil-in-water emulsion, coconut milk, which extracted from mature coconut meat with or without the addition of water is widely used as a food ingredient in Southeast Asia and Western countries (Seow and Gwee 1997;Simuang et al 2004). Coconut milk is one of the most popular products, however, it is recognized that the product which is highly susceptible to chemical and biochemical spoilage such as lipid oxidation (Waisundara et al 2007). According to the reports by Simuang et al (2004) and Tansakul and Chaisawang (2006), coconut milk contains approximately 54% moisture, 35% fat and 11% nonfat solids.…”

Section: Introductionmentioning

confidence: 99%

Monitoring the Quality Change of Fresh Coconut Milk Using an Electronic Tongue

Shen

Chen

et al. 2016

Journal of Food Processing and Preservation

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An electronic tongue was used to monitor the quality change of fresh coconut milk at room temperature, and the data were analyzed by principal component analysis, cluster analysis and similarity analysis. Results showed that the quality of fresh coconut milk significantly changed within 2–3 and 7–8 h, and that the change occurred more markedly within 2–3 h. Important quality indices of fresh coconut milk including titratable acidity, pH and microorganisms, were analyzed by chemical and microbiological analyses. The results were consistent with those of the electronic tongue method. Therefore, this simple and reliable method can be used to monitor the quality change of fresh coconut milk, which is beneficial to the processing and quality control of this foodstuff. Practical Applications Coconut milk is widely used as a food ingredient in Southeast Asia and Western countries, while the quality of fresh coconut milk changes quickly at room temperature. This work aims to establish a method using the electronic tongue to monitor the quality change of freshly squeezed coconut milk, which is advantageous for its storage and processing.

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Effect of different pre-treatments of fresh coconut kernels on some of the quality attributes of the coconut milk extracted

Cited by 29 publications

References 9 publications

Thermophysical Properties of Coconut Water Affected by Temperature

Thermophysical Properties of Coconut Water Affected by Temperature

Dosis Blansir Untuk Memperpanjang Umur Simpan Daging Buah Kelapa Kopyor

Monitoring the Quality Change of Fresh Coconut Milk Using an Electronic Tongue

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