Review Coconut milk: chemistry and technology
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Date
1997
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Abstract
Coconut milk, a generic term for the aqueous extract of the solid coconut endosperm, plays an important role in the cuisines of South East Asia as well as other parts of the world. This broad-spectrum review collates widely scattered information on the extraction, chemical properties (with special emphasis on the protein components), keeping quality, processing and preservation (particularly by canning, spray-drying and freezing) and new food uses of coconut milk.
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Keywords
Canning, coconut cream, coconut milk proteins, emulsion, freezing, spray-drying
Citation
International Journal of Food Science and Technology, 32, 189-201, 1997