Production of canned reconstituted coconut milk partially replaced with vegetable oil

Kornpaka Arkanit

Production of canned reconstituted coconut milk partially replaced with vegetable oil

1996

Kornpaka Arkanit

Fat content in coconut cream was increased by decreasing feed rate of coconut milk and/or coconut cream outlet diameter of cream separator. Coconut cream with 41.31-78.89 percent fat content were kept at -9, 0, 5 and 14 deg C for 24 hrs, then thawed at room temperature (30 deg C) to break emulsion. It was found that coconut cream with 50.63 percent fat content gave highest oil recovery. Coconut oil in canned coconut milk was 50 percent replaced with soybean, corn, sunflower, safflower, rice bran and rice bran:safflower (7:3) oil. Sunflower and safflower oils gave reconstituted coconut milk of highest viscosity (18.0 cps. at 30 deg C). A sensory evaluation by ranking method conducted for odor and flavor by 13 panelists showed significantly differences (p0.05) between canned reconstituted coconut milk and control, but no significantly differences (p0.05) among canned reconstituted coconut milk 50 percent replaced with different vegetable oils. Canned coconut milk replaced with sunflower oil at 20, 30, 40 and 50 percent were not significantly different (p0.05) by 15 panel ranking. Three types of emulsifiers:Tween 60 at 0.2, 0.3, 0.4 and 0.5 percent; sodium caseinate at 0.6, 0.9 1.2 and 1.5 percent; and CMC at 0.1, 0.2, 0.3 and 0.4 percent were investigated in canned reconstituted coconut milk 50 percent replaced with rice bran oil. Reconstituted coconut milk emulsified by Tween 60 gave white, smooth texture and at 0.3 percent gave the best appearance and highest viscosity (8.5 cps. at 30 deg C). Reconstituted coconut milk emulsified by sodium caseinate had firm and mere brown curd, amount of curd and viscosity decreased with increasing sodium caseinate. CMC gave various size of soft and elastic curd that cannot be completely filtered. Viscosity increased with increasing CMC. Completely separation of cream layer in canned reconstituted coconut milk emulsified by Tween 60, sodium caseinate and CMC occurred at 20, 14 and 8 days at 4 deg C, respectively.

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