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

Abstract

AbstractIn 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.