Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitud...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72450/1/Effect%20of%20sodium%20caseinate%20concentration%20and%20sonication%20amplitude%20.pdf |
| _version_ | 1796979461831262208 |
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| author | Abdullah, Zalizawati Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Abdul Rahman, Ribhan Zafira |
| author_facet | Abdullah, Zalizawati Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Abdul Rahman, Ribhan Zafira |
| author_sort | Abdullah, Zalizawati |
| collection | UPM |
| description | The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitudes (60%, 80% and 100%). The primary and effective droplet size, viscosity, homogenization efficiency and free fat content of the homogenized emulsion were characterized. Ultrasonic homogenization significantly reduced the average particle size to lower than half of its original size and reached to sub‐micron range size. Increasing the SC concentration positively reduced both the creaming index and free fat content without significant change in apparent viscosity. In this study, the changes in the physical characteristics of the emulsion were more affected by the SC concentration than the amplitude setting percentage. Nevertheless, both parameters were important in the formation of submicron‐sized droplets. |
| first_indexed | 2024-03-06T10:09:16Z |
| format | Article |
| id | upm.eprints-72450 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:09:16Z |
| publishDate | 2018 |
| publisher | Wiley |
| record_format | dspace |
| spelling | upm.eprints-724502020-06-11T04:05:17Z http://psasir.upm.edu.my/id/eprint/72450/ Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk Abdullah, Zalizawati Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Abdul Rahman, Ribhan Zafira The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitudes (60%, 80% and 100%). The primary and effective droplet size, viscosity, homogenization efficiency and free fat content of the homogenized emulsion were characterized. Ultrasonic homogenization significantly reduced the average particle size to lower than half of its original size and reached to sub‐micron range size. Increasing the SC concentration positively reduced both the creaming index and free fat content without significant change in apparent viscosity. In this study, the changes in the physical characteristics of the emulsion were more affected by the SC concentration than the amplitude setting percentage. Nevertheless, both parameters were important in the formation of submicron‐sized droplets. Wiley 2018-11 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72450/1/Effect%20of%20sodium%20caseinate%20concentration%20and%20sonication%20amplitude%20.pdf Abdullah, Zalizawati and Taip, Farah Saleena and Mustapa Kamal, Siti Mazlina and Abdul Rahman, Ribhan Zafira (2018) Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk. Journal of Food Processing and Preservation, 42 (11). 13373 - 13379. ISSN 0145-8892; ESSN: 1745-4549 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13773 10.1111/jfpp.13773 |
| spellingShingle | Abdullah, Zalizawati Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Abdul Rahman, Ribhan Zafira Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk |
| title | Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk |
| title_full | Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk |
| title_fullStr | Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk |
| title_full_unstemmed | Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk |
| title_short | Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk |
| title_sort | effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk |
| url | http://psasir.upm.edu.my/id/eprint/72450/1/Effect%20of%20sodium%20caseinate%20concentration%20and%20sonication%20amplitude%20.pdf |
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