Physico-chemical and shelf life evaluation of pasteurized coconut milk

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dc.contributor.authorYalegamma, L.L.W.C.
dc.contributor.authorAmbigaipalan, P.
dc.contributor.authorArampath, P.C.
dc.date.accessioned2014-05-15T04:42:49Z
dc.date.available2014-05-15T04:42:49Z
dc.date.issued2009
dc.description.abstractA study was conducted to develop a pasteurized coconut milk pouch for household consumption. The study determined the stabilizer to reduce layer separation of coconut milk, optimum conditions for pasteurization, suitable packaging materials for storage and product acceptability by consumers. Coconut cream extracted using a hydraulic press from fresh coconut gratings, diluted to a fat content was the base material. The combination of 0.5% Sodium casienate and 0.5% Sodium stearoyl lactate was the more effective stabilizer for coconut milk. The optimum condition for pasteurization of coconut milk for household consumption was 72°C for 30 minutes. The FFA (Free fatty acids) content of coconut milk processed at 72°C was below 1 % for the 26 days of storage. The Nylon polyethylene and aluminum laminated polyethylene pouches were equally effective as the packaging materials for packing of coconut milk. No significant differences were observed in the sensory parameters (at 0.05%) level between fresh and stored milk for two weeks. However after a storage period of 4 weeks there was a significant difference (at 0.05% level) between the texture of fresh and the stored milk, other attributes were not significant. The study showed that coconut milk pasteurized at 72°C for 20-30 minutes can be stored for one month without affecting its overall acceptability.en_US
dc.identifier.citationicj vol np.6 oct,09;p.16-21en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1247
dc.language.isoenen_US
dc.subjectshelf life evaluation
dc.subjectpasteurized coconut milk
dc.subjectphysico-chemical evaluation
dc.titlePhysico-chemical and shelf life evaluation of pasteurized coconut milken_US
dc.typeArticleen_US

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