Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

Abdullah, Zulhamri; Taip, Farah Saleena; Kamal, Siti Mazlina Mustapa; Rahman, Ribhan Zafira Abdul

doi:10.1111/jfpp.13773

Cited by 18 publications

(7 citation statements)

References 39 publications

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“…Many types of packaging could be applied, such as carton systems (the most common, e.g., Tetra Pak), plastics, and glass. It could also be processed into reconstituted powder form using spray drying or drum drying [45].…”

Section: Processing Steps Of Plant-based Milkmentioning

confidence: 99%

Nutritional Contents and Processing of Plant-Based Milk: A Review

Romulo

2022

IOP Conf. Ser.: Earth Environ. Sci.

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For a long time, animal milk such as cow milk has been regarded as a complete food due to its nutritional content and beneficial health effect. However, the emergence of lactose intolerance and allergy to cow milk, new lifestyles such as vegetarianism and veganism, and sustainability challenges such as water pollution and greenhouse gases emission, have pushed researchers to innovate an alternative product to replace animal milk. Plant-based milk, the aqueous liquid obtained from different plant materials such as cereals, legumes, nuts, seeds, and pseudocereals, has been developed to replace animal milk. Therefore, the knowledge of the nutritional profile and processing steps of plant-based milk production becomes essential. This review describes the information regarding the materials used, the nutritional profiles, and the processing steps of plant-based milk. There is a challenge in developing plant-based milk that has a similar nutrition content to cow milk. Processing technique in terms of formulation such as fortification is needed to produce plant-based milk with acceptable nutritional content and high consumer acceptance.

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Section: Processing Steps Of Plant-based Milkmentioning

confidence: 99%

Nutritional Contents and Processing of Plant-Based Milk: A Review

Romulo

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…US, through cavitation forces, brings about the breakdown of fat droplets increasing the stability of the emulsion. Accordingly, studies have reported the applications of ultrasound for preventing phase separation and increasing the stability of coconut milk (Abdullah et al, 2018). On the other hand, MW and OH resulted in increased droplet size of the emulsion and wider size distribution.…”

Section: Resultsmentioning

confidence: 99%

Effect of thermal and nonthermal techniques on the physicochemical quality of high‐fat coconut cream

Nimbkar,

Negi,

Thirukumaran

et al. 2023

J Food Process Engineering

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In light of the nutritional properties of coconut and the growing demand for plant‐based foods, this work was aimed toward the development of high‐fat coconut cream. Coconut milk was subjected to novel thermal (microwave, MW, and ohmic heating, OH) and nonthermal (ultrasound, US, and pulsed electric field, PEF) treatments. A high‐fat cream (fat content >60%) was obtained by centrifugation; its microstructure, color, particle size and zeta potential, textural, and rheological properties were evaluated. All treatments resulted in a significant increase in moisture content and a decrease in fat content; thermal treatments resulted in higher yield (up to ~18% higher than control samples). US resulted in the least particle size and highest absolute zeta potential owing to cavitation effects. MW cream had the highest value of firmness (498.38 ± 4.09 g) and consistency (5501.73 ± 178.08 g s), followed by OH cream and PEF cream had the least values. All cream samples showed shear thinning behavior with US cream exhibiting the lowest flow behavior index (0.22 ± 0.01). Sensory scores indicated that US cream was the most acceptable, especially with high preferences in terms of creaminess and spreadability. The findings of this research provide insights into the development of high‐fat plant‐based creams.Practical applicationsOver the years, there has been a surge in the focus on plant‐based foods. The present work focuses on the development of a novel coconut‐based high‐fat cream and the impact of different processing techniques. The developed novel product can be used as a replacer for animal‐based creams, spreads, and emulsified sauces such as mayonnaise, whilst providing the benefits of coconut fats. This study also provides insights into the development of novel plant‐based high‐fat creams and the use of novel processing techniques for improved quality and stability.

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“…These differences reflectance pattern for different kind of milk is caused by different treatment for each UHT procedure. The UHT procedure for cow milk causes loss at some contents [11], while UHT technique for soy and coconut milk requires some content addition so that it causes some contents percentage also increased [12], [13].…”

Section: Milk Spectral Resultsmentioning

confidence: 99%

Animal and Plant-Based Milk Identification System Using Hyperspectral Imaging and Convolutional Neural Network

Asmara¹,

Saputro²

2022

Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)

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Milk is a beverage that completes human nutrition. It is produced by cows and goats and can be obtained by plants such as soy and coconut. The nutrition composition contained in kinds of milk is different from one another. The differences in nutrition composition have their identification potential, such as the processing, nutrition differences, purity, quality, etc. Hence, it is necessary to build a system that can identify milk types with a non-destructive method utilizing hyperspectral images and a Deep Learning algorithm. This research used a hyperspectral camera at a Visible and Near-Infrared (VNIR) range of light (400 -1000 nm). We used Convolutional Neural Network (CNN) as its image classification algorithm. Milk sample was collected from cow, goat, soy, and coconut and obtained exactly 1920 data. After the data was collected, we created datasets based on the type of classification tested. The category includes milk types with classes of animal-based and plant-based milk, the organisms that produce the milk with classes of coconut, cow, goat, and soy, and the processing method with classes of fresh and Ultra High Temperature (UHT). The tested algorithms of CNN architecture are GoogleNet, AlexNet, and Proposed CNN. The highest accuracy for 480 data was 100% reached by processing method classification of soy milk, and the computation took only 20 seconds. Meanwhile, the highest accuracy for 1920 data was 99.9% achieved by Proposed CNN architecture, and the calculation took only 78 seconds. These results showed that hyperspectral imaging and CNN algorithm are suitable for classifying types of milk.

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Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

Cited by 18 publications

References 39 publications

Nutritional Contents and Processing of Plant-Based Milk: A Review

Nutritional Contents and Processing of Plant-Based Milk: A Review

Effect of thermal and nonthermal techniques on the physicochemical quality of high‐fat coconut cream

Animal and Plant-Based Milk Identification System Using Hyperspectral Imaging and Convolutional Neural Network

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