Production and study on shelf-life of canned filled coconut milk
1997
Ekasit Onsaard
Coconut oil was separated by adding oil and heating to break down emulsion from coconut cream with 50.70 percent fat content. The cream to coconut oil ratio of 1:2 gave the highest oil recovery, 69.55 percent. When coconut cream emulsion of 50.70, 54.85, 58.27 and 63.31 percent fat content were broken down by cooling to reverse emulsion phases, coconut cream with 50.70 percent fat content gave highest oil recovery, 91.14 percent. When coconut oil in coconut milk was replaced with soybean, sunflower, safflower and rice bean oils at the level of 0, 25, 50 and 75 percent, 25 percent soybean oil replacement gave difference in odor, but not in flavour when compared with coconut milk. Coconut filled milk replaced with 75 percent rice bean oil, 25 percent sunflower oil and 25 percent safflower oil were not different in both odor and flavour when compared with coconut milk. Two types of emulsifer, Tween 60 at 0, 0.10, 0.15, 0.20 and 0.25 percent sodium caseinate at 0, 1.50, 1.75, 2.00 and 2.25 percent were used in coconut filled milk replaced with 75 percent rice bean oil. Coconut filled milk emulsified by 0.20 percent Tween 60 and 2.00 percent sodium caseinate gave smooth texture, stable emulsion, but sodium caseinate gave a little milk odor. Coconut filled milk emulsified by sodium caseinate was more acceptable than which is emulsified by Tween 60. The shelf-life of coconut filled milk with no antibrowning agent, with antibrowning agents, EDTA 100 ppm and KMS 200 ppm were 82, 115, 183 days at 50+-2 deg C and 22, 37, 69 days at 60+-2 deg C, respectively. The predicted shelf-life at room temperature were 877, 886 and 1058 days respectively.
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