Effects of extraction, antioxidant, bleaching agent on the shelf life of coconut milk packed in retort pouch
1996
Anjaya, C.C.N. | Arlina, M.M. | Adawiyah, D.R. (Institut Pertanian Bogor (Indonesia). Fakultas Teknologi Pertanian)
The preservation of coconut milk by sterilization in retort pouch was done. Increases in temperature of water during the coconut milk extraction did not increase the amount of coconut milk, but ratio of water and coconut 2:1 with two repeated extractions (using blender) increased the coconut milk by 11.01 percent. The addition of antioxidant BHT and natrium metabisulphite affect the acidity, acid number and the colour of coconut milk. Panelists preferred the coconut milk with no addition of natrium metabisulphite or BHT. Product with the longest shelf-life, the one with addition of 300 ppm natrium metabisulphite and 100 ppm BHT (36 weeks in 30 deg C)
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