Development of Coconut Milk Partially Modified with Vegetable Oil

Abstract

Coconut milk composed of coconut oil, protein and water in emulsion form, and could be fractionated into coconut oil, protein suspension and coconut skim milk, The combining of these fractions back while partially
replacing coconut oil with other vegetable oils yielded modified cocount milk with higher unsaturated fatty acid content. Fifty percent (by weight) replacement with 5 kinds of vegetable oil showed that all modified coconut milks were inferior in odor and flavor, but had higher viscosity than of control. Sunflower oil and safflower oil gave the higher viscosity. The developed formulation, which unreplaced coconut oil remained in natural form in coconut milk, improved the sensory quality. Replacement with sunflower oil at 20, 30, 40 and 50% showed no difference in quality. Modified coconut milk with 0.3% Tween-60 had bright white color, coconut milk odor, smooth texture and a little higher viscosity than the control. Tween-60 at 0.4 and 0.5% caused protein to form soft curd which was easily dispersed after stirring. Modified coconut milk with sodium caseinate had grayish white color, dairy odor and high viscosity. The milk also had lump of peotein curd but was stronger and broken into coarse texture. It could be concluded that modified coconut milk could be prepared by replacing coconut oil with 50% vegetable oil, while the rest of coconut oil remained in natural form in coconut milk and using Tween-60 at 0.3% as an emulsifier.