Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

Abstract

This study investigated the effect of temperature on the thermal denaturation of skimmed coconut milk which is the residue of the virgin coconut oil extraction industry to produce a new product, coconut meat water. Skimmed coconut milk is a waste product that is expensive to dispose. The thermal denaturation of protein was applied to skimmed coconut milk to obtain coconut meat water and protein sludge. The optimum conditions were at 100°C for 10 min which had a significant effect on the amount of protein sediment. The separated coconut meat water was sterilized and stored which were analyzed the properties. The results indicated that the color (L* and a* values) decreased over time. The pH and total soluble solids content were 6.19–6.29 and 5.0–5.1°Brix, respectively. No microorganisms were detected. The nutrients identified included potassium, magnesium, and phosphorus. Consumer sensory testing using a 9-point hedonic scale indicated the product was in the range of 6.45–6.92 which was acceptable. Practical applications The study focused on the utilization of skimmed coconut milk (a residue of the virgin coconut oil extraction industry) to produce a new product. The developed sterilized coconut meat water has high nutritional value, good sensory quality, and low raw material cost. The technology to produce this product is simple and accessible to small-scale manufacturers. The sterilized coconut meat water could be used as a valuable new beverage product with a taste similar to commercial coconut water.