Coconut Milk Lab Report
1.1 Preparation of coconut meat and coconut milk
Coconuts from three different maturity stages i.e. immature coconut (or young stage) (IMC), mature coconut (or middle stage) (MC) and overlay mature (or germination stage) coconut (OMC) were purchased from local market in Hat Yai, Songkhla province, Thailand. Coconuts were subjected to deshelling, paring and removal of water. Coconut meat was obtained by grated the white coconut kernel using a rotary wedge cutter machine. Coconut milk was prepared by pressing the grated coconut using a hydraulic press machine (Model stainless steel hydraulic press A2, Sakaya, Bangkok, Thailand). Obtained coconut meat and coconut milk was immediately used for further experiments.
1.2 Proximate analysis of coconut
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(2010) with slight modification. 10gm of sample from IMC, MC, and OMC were transferred into a test tube (with 15 mm internal diameter and 125 mm height), and then allow to stand for 6hrs at room temperature. After storage, all samples separated into the cream layer at the top and a transparent aqueous layer at the bottom. The total height of the emulsions in the tubes (HE) and the height of the aqueous layer (HS) were measured. The extent of creaming was expressed as creaming index. Creaming index was calculated using following …show more content…
The gels were destained with methanol: acetic acid: water (5:5:1 v/v). The molecular weight of the subunits was measured by using the low molecular weight and high molecular weight calibration kit (Pharmacia Biotech).
1.9 Virgin coconut oil extraction using Alcalase enzyme
VCO extraction was carried out using Alcalase (0.5%). The hydrolysis was performed at pH 8 and 60 °C for 90 min (in shaking water bath). All samples were centrifuged 4900xg for 30min at 28°c using centrifuge (Beckman coulter, Allegra™ centrifuge). Oil samples were collected from upper oil phase. All samples were calculated for yield and subjected to physicochemical analyses.
1.10 Oil recovery
The determination of oil recovery was calculated according to the initial oil content in the coconut meat/milk to the oil extracted from different extraction methods elucidated above. The official AOAC Soxhlet method (AOAC, 1997) and Gerber method using Gerber butyrometer (IDF, 1981) were applied to ascertain the oil content of the coconut meat/milk. Below is the formula used for calculation of the oil
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