Production of coconut butter
1991
Saeng-ngoen Grisingha
Objectives of this research were to study; the effect of pressing methods on quantity and quality of coconut milk, the processing of coconut milk to 2 types of butter-like products so called coconut butter, which are water in oil emulsion type and oil in water emulsion type. The types and amount of preservatives required to extend the shelflives of the products were also investigated. Two kilograms of coconut milk adjusted to 28, 30, 32 and 34 % fat content were processed into coconut butter (w/o type) by churning method. The coconut butter yields were 649.87, 703.37, 752.39 and 737.28 grams respectively. Coconut butter produced from 30 and 32 % fat coconut milk had the highest percentage of oil recovery and the lowest fat loss. Yet the percentage of protein recovery and protein loss were almost the same in all the samples. 0.100 % potassium sorbate and 2 % hard fat had negative effect on sensory characteristics of coconut butter (o/w type) when used as coconut milk.
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