Development of Soft Cheese-Like Product Enriched with Coconut Protein Concentrate

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สมฤดี ไทพาณิชย์


The objectives of this work were to study the effects of coconut protein concentrate powder (CPC) obtained from virgin coconut oil by-products on soft cheese-like product, and to develop soft cheese-like product from skimmed cow’s milk that enriched with CPC. The CPC was prepared by protein precipitation at isoelectric point of the coconut protein followed by freeze-drying. The soft cheese-like products were prepared by using the acid coagulation method with different pH values. Then, different amounts of the CPC were added to the soft cheese-like products. The results showed that the pH used in protein precipitation affects the coagulation of proteins. The optimum pH for protein precipitation was 4.0. The soft cheese-like product supplemented with 5.0 % (w/v) CPC had significantly highest quantities of protein and total solid (p £ 0.05). Compared to a control soft cheese, the samples containing 5.0 % (w/v) CPC showed an increase of 16 % in protein, 10 % in total solid, and 39 % in yield. The developed soft cheese-like product had no significant difference in springiness compared to a control soft cheese (p £ 0.05), with the moderate-like scores of sensory acceptance assessment.


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สมฤดี ไทพาณิชย์, Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, ThailandDepartment of Food Technology, Faculty of Science, Siam University, Bangkok 10160, Thailand

ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม ถนนเพชรเกษม แขวงบางหว้า เขตภาษีเจริญ กรุงเทพมหานคร 10160


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