Effects of high pressure processing (HPP) on physicochemical properties and safety of coconut milk.

Ou, Kel Lon (2018) Effects of high pressure processing (HPP) on physicochemical properties and safety of coconut milk. [Project Paper] (Submitted)

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Abstract

Coconut milk is the liquid obtained by mechanical extraction of grated coconut meat. In the following, a comparative study was performed to evaluate the physical properties ( viscosity, total soluble solid) of coconut milk, investigate the chemical properties ( fat content, free fatty acid, pH) of coconut milk and analyse the safety (total plate count, water activity) of coconut milk treated with HPP. There are two parameters for HHP treatment which are pressure (400MPa, 500MPa and 600MPa) and holding time (1, 3 and 5 minutes). The results showed that treatment using HPP had slightly effects on physicochemical properties such as viscosity, total soluble solid (TSS), pH, fat content and free fatty acid content of coconut milk which were closed to fresh coconut milk. Furthermore, a Central Composite Design (CCD) of Response Surface Methodology (RSM) was used to optimize HPP parameter conditions (pressure and time) of the coconut milk. The predicted optimum condition at maximum desirability index of 0.903 (90.30%) was obtained as 600MPa, 3 minutes of HPP treatment. The shelf-life of coconut milk which is treated by optimum condition of HPP and being stored under refrigerated condition for more than 7 days was improved compared to non-treated control which exceeds the maximum limit of total bacteria in coconut milk which is 1 x 104 CFU /g starting from the first day of storage. In conclusion, HPP treatment is a suitable approach to ensure adequate pathogen reduction whilst retaining nutrients content of the beverage.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	14 Nov 2024 00:43
Last Modified:	14 Nov 2024 00:43
URI:	http://psaspb.upm.edu.my/id/eprint/2232

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