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Aqueous Extraction and Enzymatic Destabilization of Coconut Milk Emulsions

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Fresh and mature coconuts were subjected to deshelling, paring and disintegration. The coconut milk was extracted, treated with an enzyme (protease) at different concentrations and centrifuged, in order to separate it into coconut cream and aqueous phases. Subsequently, coconut cream was subjected to chilling (different temperatures) and thawing to ambient temperature (29 ± 2 °C) followed by centrifugation to obtain a clear virgin coconut oil (VCO). Coconut milk treated with aspartic protease at concentration of 0.02 mg/g, resulted in 90.4 ± 1.2% yield. A maximum yield of 95.3 ± 1.0% was obtained when the treatment of coconut milk with aspartic protease at concentration of 0.02 mg/g was followed by chilling (5 °C) and thawing. Physicochemical properties and fatty acid compositions were evaluated and compared with commercial coconut oil samples. It was found that the oil obtained from present study is low with respect to free fatty acids (0.31%) and peroxide value (0.81 mequiv O2/kg) when compared with the commercial coconut oil samples. Sensory evaluation was also carried out to ensure the product acceptability.

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Acknowledgments

The authors wish to thank Dr. V. Prakash, Director, CFTRI, for his constant encouragement and keen interest in the area of coconut processing. The authors greatly acknowledge the Coconut Development Board (CDB), Government of India, Kochi, Kerala, for financial support. Thanks are also due to Dr. N. K. Rastogi and Dr. K. Venkatesh Murthy for their valuable suggestions. One of the authors S. N. Raghavendra acknowledges the CSIR, Government of India for providing the CSIR-SRF fellowship.

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Authors and Affiliations

  1. Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020, India

    S. N. Raghavendra & K. S. M. S. Raghavarao

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  1. S. N. Raghavendra
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  2. K. S. M. S. Raghavarao
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Correspondence to K. S. M. S. Raghavarao.

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Raghavendra, S.N., Raghavarao, K.S.M.S. Aqueous Extraction and Enzymatic Destabilization of Coconut Milk Emulsions. J Am Oil Chem Soc 88, 481–487 (2011). https://doi.org/10.1007/s11746-010-1695-6

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  • DOI: https://doi.org/10.1007/s11746-010-1695-6

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