Effect of Some Stabilizers on the Quality of Canned High Fat Coconut Milk

Abstract

The results showed that a stabilizer, CMC, and emulsifiers, Montanox 60 and Montane 80, used hadmarked effects on the stability and appearance of coconut milk after commercially sterilizing process (121.1 ÌC for60 min to achieve F0 = 5 min). Emulsion Stability (%), Curding (%) and L/b values were found to increase withincreasing levels of Montanox 60 and Montanox 60/Montane 80 and CMC : Montanox 60 and using CMC alonecould not improve the quality of coconut milk. By statistically analyzing data, 0.6%w/v Montanox 60, 0.6%w/vMontanox 60/Montane 80 and CMC : Montanox 60 (0.6 : 0.6%w/v) gave the high stability products (ES > 80%),no significantly difference in colors comparing to fresh coconut milk and without curding coconut milk wasfound after heat treatment. The changes in characteristics of coconut milk during storage period were alsoinvestigated for 16 weeks at 30 ÌC. The ES of 3 samples were decreased in the first two weeks and followed withno further change but still higher than 80%. L/b values changed slightly and curding formation were observedin the samples containing 0.6%w/v Montanox 60 and 0.6%w/v Montanox 60/Montane 80. Curding (%) increasedsteadily during the first 12 weeks and then remained constant where as slight amounts of curd were found in thesample containing CMC : Montanox 60 (0.6 : 0.6%w/v). It may conclud that CMC : Montanox 60 (0.6 : 0.6%w/v) was applicable for improving the quality of canned high fat coconut milk.

Keywords : Coconut Milk / Stabilizers / Can