Abstract
Coconut milk is one of the most important protein-rich food sources available today. Separation of an emulsion into an aqueous phase and cream phase is commonly occurred and this leads an unacceptably physical defect of either fresh or processed coconut milk. Since homogenization steps are known to affect the stability of coconut milk. This work was aimed to study the effect of homogenization steps on quality of coconut milk. The samples were subject to high speed homogenization in the range of 5000-15000 rpm under sterilize temperatures at 120-140 °C for 15 min. The result showed that emulsion stability increase with increasing speed of homogenization. The lower fat particles were generated and easy to disperse in continuous phase lead to high stability. On the other hand, the stability of coconut milk decreased, fat globule increased, L value decreased and b value increased when the high sterilization temperature was applied. Homogenization after heating led to higher stability than homogenization before heating due to the reduced particle size of coconut milk after aggregation during sterilization process. The results implied that homogenization after sterilization process might play an important role on the quality of the sterilized coconut milk.
Highlights
Coconut milk is a liquid produced by soaking the white inner flesh of the seed of the coconut in water and straining
The % ES value of coconut milks increased as the homogenization speed increased
The result showed that emulsion stability increase with increasing speed of homogenization because the higher speed of homogenization
Summary
Coconut milk is a liquid produced by soaking the white inner flesh of the seed of the coconut in water and straining. Sterilized coconut milk required high temperature for long processing time because it is an emulsion and low acid food (pHa7). Separation of an emulsion into an aqueous phase and cream phase is commonly occurred and this leads an unacceptably physical defect of either fresh or processed coconut milk [2]. Previous research works have demonstrated that fat particle size, dispersion, homogenization and temperature had significant effects on a stability of coconut milk [2, 4, 5]. After heated coconut milk product with high temperature leads to much quality degradation, i.e., separation and brown color in product. In the sterilization process of coconut milk, there is no homogenization again had the opportunity to make the product less stable
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