Heat treatment of coconut meats and coconut meal.

Abstract

AbstractIn attempts to determine the heat tolerance of coconut meats and coconut meal, samples were subjected to several temperatures far varying lengths of time. Properties evaluated were browning (by visual observation), odour, lysine destruction, protein solubility at pH 2, 8 and 10·5, and nitrogen solubility index.Solubility studies suggest that fresh coconut meats can tolerate up to 100°c air temperature (coconut layer temperature, 78–83°c) without significant loss of protein solubility. At 110°c air temperature, there is loss of solubility at pH 2 and 8, and at 120°c protein solubility significantly decreases under all the pH conditions examined. Data indicate a marked loss of lysine availability upon heating coconut meats with hot air at 120°c.Coconut meal can tolerate 105°c air for at least 60 min without significant loss of protein solubility. At higher temperatures (120°c for 15 min or longer), protein solubility decreased. Unavailable lysine data indicate that heating at 120°c for 60 min markedly decreases lysine availability.