Optimization of Coconut (&amp;lt;i&amp;gt;Cocos nucifera&amp;lt;/i&amp;gt;) Milk Extraction Using Response Surface Methodology

Victor Ephraim Edem

doi:10.11648/j.ijnfs.20160506.13

Abstract

Coconut milk provides health benefits due to its medium chain fatty acids and is widely utilized in the food industry. However, there seems to be inadequate information on the optimal extraction conditions for coconut milk. In this study, a response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extraction time (X1), extraction temperature (X2) and particle size of coconut meat (X3) for coconut milk extraction. Yield, pH, viscosity and total solid content of coconut milk were evaluated as responses. Regression models were generated and adequacy tested with lack of fit test and coefficient of determination (R2). The results showed that extraction time; extraction temperature and particle size of coconut meat had significant (p˂ 0.05) effects on responses. The R2 for yield, pH, viscosity, and total solid content of coconut milk were 0.9976, 0.7352, 0.6748 and 0.9787 respectively. Optimum extraction time, temperature and particle size of coconut meat with the highest desirability index of 0.797 was 15 min, 40°C and ≤ 1617 µm respectively, while optimum yield, pH, viscosity, and total solid content of coconut milk were estimated at 61.129%, 6.6, 2.85 cp and 16.01% respectively. The experimental results obtained validate the predicted model within the acceptable range of the responses. The results also suggest that the obtained model is acceptable for the maximum milk yield and improved quality consistency.

Highlights

Coconut milk (CM) is a sweet, milky-white, natural oil-inwater emulsion extracted from the endosperm of mature coconut (Cocos nucifera) using mechanical force, with addition of water [1]
Coconut milk is obtained from finely grated coconut meat that is steeped in hot water and filtered
coefficient of variation (CV) is a measure of deviation from the mean values, which shows the reliability of the experiment

Summary

Introduction

Coconut milk (CM) is a sweet, milky-white, natural oil-inwater emulsion extracted from the endosperm of mature coconut (Cocos nucifera) using mechanical force, with addition of water [1]. The colour and rich taste of the milk can be attributed to the high oil content and sugars. Coconut milk is obtained from finely grated coconut meat that is steeped in hot water and filtered. It is a refreshing beverage that provides both nutritional and health benefits. Coconut milk plays an important role in many traditional foods of many regions such as Southeast Asia, South America, Middle America, the Middle East and the Pacific region. In the United States, coconut milk was one of the major sources of dietary fat, aside from dairy and animal fats [2]. In Nigeria, it is used in preparing ‘coconut rice’, a very popular delicacy in the southern part of the country

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Conclusion