Production of coconut milk: A sustainable alternative plant-based milk
This study aims at the production of coconut milk as a substitute for milk from cows (dairy milk) using mature coconut. The purpose of this milk is to address the challenges associated with allergies, lactose intolerance, and the prevalence of hypercholesterolemia. The milk was obtained from coconut...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Case Studies in Chemical and Environmental Engineering |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666016422000287 |
| _version_ | 1811185420723027968 |
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| author | Samuel Kofi Tulashie Jacking Amenakpor Sandra Atisey Raphael Odai Ephraim Edem Amoah Akpari |
| author_facet | Samuel Kofi Tulashie Jacking Amenakpor Sandra Atisey Raphael Odai Ephraim Edem Amoah Akpari |
| author_sort | Samuel Kofi Tulashie |
| collection | DOAJ |
| description | This study aims at the production of coconut milk as a substitute for milk from cows (dairy milk) using mature coconut. The purpose of this milk is to address the challenges associated with allergies, lactose intolerance, and the prevalence of hypercholesterolemia. The milk was obtained from coconut by wet extraction. The matured coconut fruit was deshelled, pared, and fragmented. It was pasteurized at 62.8°C for 30 mins. The results obtained for energy in calories, total fat content, pH, water, total sugars, reducing sugars, and sucrose are as follows; 135.94 kcal, 14.12 g, 790.33 g, 0.70 g, 0.15 g, and 0.55 g, respectively. Additionally, the derived results for protein content, total solids, ash, total carbohydrate, milk solids non-fat, calcium, and vitamin are as follows; 2.22 g, 9.67 g, 0.83 g, 0.89 g, 1.99 g, 92.46 mg, and 18.59 mg, respectively. The total phenolic content was found to be between 295.8333 and 312.5 mg GAE/L and antioxidant capacity value ranged from 412.5 to 437.5 mg vitamin C EQ/L. |
| first_indexed | 2024-04-11T13:30:21Z |
| format | Article |
| id | doaj.art-c4ef79ceab8b46a885490b249add124c |
| institution | Directory Open Access Journal |
| issn | 2666-0164 |
| language | English |
| last_indexed | 2024-04-11T13:30:21Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Case Studies in Chemical and Environmental Engineering |
| spelling | doaj.art-c4ef79ceab8b46a885490b249add124c2022-12-22T04:21:52ZengElsevierCase Studies in Chemical and Environmental Engineering2666-01642022-12-016100206Production of coconut milk: A sustainable alternative plant-based milkSamuel Kofi Tulashie0Jacking Amenakpor1Sandra Atisey2Raphael Odai3Ephraim Edem Amoah Akpari4Corresponding author.; University of Cape Coast, College of Agriculture and Natural Sciences, School of Physical Sciences, Department of Chemistry, Industrial Chemistry Unit, Cape Coast, GhanaUniversity of Cape Coast, College of Agriculture and Natural Sciences, School of Physical Sciences, Department of Chemistry, Industrial Chemistry Unit, Cape Coast, GhanaUniversity of Cape Coast, College of Agriculture and Natural Sciences, School of Physical Sciences, Department of Chemistry, Industrial Chemistry Unit, Cape Coast, GhanaUniversity of Cape Coast, College of Agriculture and Natural Sciences, School of Physical Sciences, Department of Chemistry, Industrial Chemistry Unit, Cape Coast, GhanaUniversity of Cape Coast, College of Agriculture and Natural Sciences, School of Physical Sciences, Department of Chemistry, Industrial Chemistry Unit, Cape Coast, GhanaThis study aims at the production of coconut milk as a substitute for milk from cows (dairy milk) using mature coconut. The purpose of this milk is to address the challenges associated with allergies, lactose intolerance, and the prevalence of hypercholesterolemia. The milk was obtained from coconut by wet extraction. The matured coconut fruit was deshelled, pared, and fragmented. It was pasteurized at 62.8°C for 30 mins. The results obtained for energy in calories, total fat content, pH, water, total sugars, reducing sugars, and sucrose are as follows; 135.94 kcal, 14.12 g, 790.33 g, 0.70 g, 0.15 g, and 0.55 g, respectively. Additionally, the derived results for protein content, total solids, ash, total carbohydrate, milk solids non-fat, calcium, and vitamin are as follows; 2.22 g, 9.67 g, 0.83 g, 0.89 g, 1.99 g, 92.46 mg, and 18.59 mg, respectively. The total phenolic content was found to be between 295.8333 and 312.5 mg GAE/L and antioxidant capacity value ranged from 412.5 to 437.5 mg vitamin C EQ/L.http://www.sciencedirect.com/science/article/pii/S2666016422000287Coconut milkCoconutPasteurizationMixer |
| spellingShingle | Samuel Kofi Tulashie Jacking Amenakpor Sandra Atisey Raphael Odai Ephraim Edem Amoah Akpari Production of coconut milk: A sustainable alternative plant-based milk Case Studies in Chemical and Environmental Engineering Coconut milk Coconut Pasteurization Mixer |
| title | Production of coconut milk: A sustainable alternative plant-based milk |
| title_full | Production of coconut milk: A sustainable alternative plant-based milk |
| title_fullStr | Production of coconut milk: A sustainable alternative plant-based milk |
| title_full_unstemmed | Production of coconut milk: A sustainable alternative plant-based milk |
| title_short | Production of coconut milk: A sustainable alternative plant-based milk |
| title_sort | production of coconut milk a sustainable alternative plant based milk |
| topic | Coconut milk Coconut Pasteurization Mixer |
| url | http://www.sciencedirect.com/science/article/pii/S2666016422000287 |
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