Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk

Chiewchan, Naphaporn; Phungamngoen, Chanthima; Siriwattanayothin, Suwit

doi:10.1016/j.jfoodeng.2005.01.003

Cited by 49 publications

(36 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…3). The presence of such solid aggregates had also been reported in other studies (Chiewchan, Phungamngoen, & Siriwattanayothin, 2006;Tangsuphoom & Coupland, 2009b). Those particles were denatured proteins which were detected as solid substance in the optical micrographs (arrows in Fig.…”

Section: Stability Of Coconut Milk Emulsions After Heatingsupporting

confidence: 83%

Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween

2013

View full text Add to dashboard Cite

Section: Stability Of Coconut Milk Emulsions After Heatingsupporting

confidence: 83%

Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween

2013

View full text Add to dashboard Cite

“…This can be attributed to the change in microstructure whereas the reduction in the fat particle diameters (Fig. 3) related in an increase in consistency index (K value; Table 3) and thus the increased product stability (Chiewchan et al, 2006).…”

Section: Effect Of Milk Replacement On Droplets Suspensionmentioning

confidence: 99%

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Aboulfazli

Baba

Misran

2014

FSTR

View full text Add to dashboard Cite

The nutritional properties and health benefits of ice cream can be improved by substituting cow's milk with vegetable milks. In the present study cow's milk in ice cream was replaced by soy, coconut and composite milk (combinations of coconut or cow milks with soy milk). The changes in ice cream eating qualities and physical properties (melting rate, apparent viscosity, hysteresis, fat globule size and its zeta potential and freezing behavior) were evaluated. The use of vegetable milk to replace cow milk increased pH and decreased melting rate. Ice creams containing composite milk have reduced the melting rate, freezable water amount, particle size and total acceptability of ice creams whereas increased viscosity and hysteresis area with increasing soy milk content. The vegetable milks as composite milk can use to replace cow milk without markedly affecting the quality of ice cream.

show abstract

“…Coconut milk is a milky white oil in water emulsion extracted from the gratings of coconut with or without addition of water (Chiewchan, Phungamngoen, & Siriwattanayothin, 2005). It is one of the indispensable ingredients in many a South East Asian cuisines.…”

Section: Introductionmentioning

confidence: 99%

Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time

Jena

Das

2006

Food Research International

View full text Add to dashboard Cite

Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk

Cited by 49 publications

References 8 publications

Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween

Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time

Contact Info

Product

Resources

About