The preparation of coconut cream for small scale commercial production
1987
Narayansingh, N.
Fully dry mature coconuts were used for the extraction of cream. The coconut husk was approximately 52 % by weight and 75 % by volume of the whole fruit. The kernel was 26.5 % and 11.1 % (by weight and volume respectively) of the whole fruit. The optimum steam treatment for the removal of the kernel from the shell, and testa from the kernel was 103 kPa for 4-5 minutes. Of the methods tested: dry press, settling and centrifugal methods, the latter produced the superior product in terms of colour, consistency, stability and concentration of oil in cream. The kernel to water ratio of 1:1.5 was the most suitable for the wet methods of extraction. Sensory evaluation of the product of centrifugal extraction was acceptable and comparable to existing commercial creams. The product did not deteriorate with storage in polyethylene bags 0.035mm thick, for 6 months
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