![]() 6% gum arabic, 0.3% sucrose ester, 6% gum arabic + 0.3% sucrose ester, 3% gum arabic + 0.15% sucrose ester and 4.5% gum arabic + 0.225% sucrose ester. Stabilizer and emulsifier added were gum arabic and sucrose ester in five combinations, i.e. Emulsion stability of mixed coconut milk in sterile glass bottles was observed for 7 days under 23-24Â☌. Furthermore this study also aimed to determine correlation between creaming index and other characteristics of coconut milk emulsion. This study aimed to determine the most appropriate combination of gum arabic and sucrose ester to produce good emulsion stability based on its physical and chemical characteristics. Pretreatment such as pasteurisation, homogenization or stabilizer and emulsifier addition are essential to prevent emulsion deterioration that could happen in few hours. KARAKTERISTIK EMULSI SANTAN DAN MINYAK KEDELAI YANG DITAMBAH GUM ARAB DAN SUKROSA ESTER [ Emulsion Characteristics of Coconut Milk and Soybean Oil Added with Gum Arabic and Sucrose Esterįull Text Available High saturated fatty acid content in coconut milk can be reduced by adding unsaturated fat. The results implied that homogenization after sterilization process might play an important role on the quality of the sterilized coconut milk. Homogenization after heating led to higher stability than homogenization before heating due to the reduced particle size of coconut milk after aggregation during sterilization process. On the other hand, the stability of coconut milk decreased, fat globule increased, L value decreased and b value increased when the high sterilization temperature was applied. The lower fat particles were generated and easy to disperse in continuous phase lead to high stability. The result showed that emulsion stability increase with increasing speed of homogenization. ![]() The samples were subject to high speed homogenization in the range of 5000-15000 rpm under sterilize temperatures at 120-140 Â☌ for 15 min. This work was aimed to study the effect of homogenization steps on quality of coconut milk. Since homogenization steps are known to affect the stability of coconut milk. Separation of an emulsion into an aqueous phase and cream phase is commonly occurred and this leads an unacceptably physical defect of either fresh or processed coconut milk. įeasibility Study of Aseptic Homogenization: Affecting Homogenization Steps on Quality of Sterilized Coconut Milkĭirectory of Open Access Journals (Sweden)įull Text Available Coconut milk is one of the most important protein-rich food sources available today. Coconut milk is produced from an emulsion of the grated meat of a mature coconut. Coconut water is different than coconut milk. water because the immature coconuts are green in color.
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