A COMPARATIVE STUDY OF THE PHYSICOCHEMICAL PROPERTIES AND EMULSION STABILITY OF COCONUT MILK AT DIFFERENT MATURITY STAGES

作者：Patil U; Benjakul S^*; Prodpran T; Senphan T; Cheetangdee N

来源：Italian Journal of Food Science, 2017, 29(1): 145-157.

• coconut milk
• droplet size
• emulsion stability
• physicochemical properties
• protein pattern

Based on chemical analysis, mature coconut (MC) milk had the highest moisture content (p < 0.05), followed by immature coconut (IMC) and overlay mature coconut (OMC) milk, respectively. OMC milk had the highest lipid content while IMC milk showed the lowest lipid content (p < 0.05). The lowest protein and carbohydrate contents were found in MC milk (p < 0.05). Cocosin with MW of 55 kDa was observed as the major protein in all coconut milks; however, the band intensity slightly decreased with increasing maturity stages. Increase in oil droplet size was observed with increasing maturity stages. Therefore, maturity stages have an influence on the chemical compositions, properties and emulsion stability of coconut milk.

• 出版日期2017