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 หัวเรื่อง:การแยกน้ำมันมะพร้าวจากน้ำกะทิ ผู้เขียน: ดร.สุคนธ์ชื่น ศรีงาม, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractCoconut milk is an emulsion of oil in water. The studied oil separation process was composed of cream separation, fat aggregation at low temperature and emulsion breakdown at high temperature. Increase in feed rate and cream outlet opening diameter resulted in higher percentage of cream fraction with lower oil content. Percentage of cream fraction was related to the oil content, therefore, it could be used as an indicator in adjusting of feed rate and cream outlet opening diameter to obtain cream fraction of specified oil content. The suitable temperature for fat aggregation was below 15?C, when oil in the cream fraction was sufficiently solidified. The suitable temperature for emulsion breakdown was 80?C. The oil yield was 98%. The separated coconut oil was clear, colourless, with pleasant natural aroma. Free fatty acid was less than 0.1% and fatty acid composition was similar to coconut oil from copra. It was considered as a high quality oil which can be consumed without refining. |
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หัวเรื่อง:การพัฒนาน้ำกะทิแปลงไขมันบางส่วนด้วยน้ำมันพืช ผู้เขียน:ดร.สุคนธ์ชื่น ศรีงาม, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractCoconut milk composed of coconut oil, protein and water in emulsion form, and could be fractionated into coconut oil, protein suspension and coconut skim milk, The combining of these fractions back while partially replacing coconut oil with other vegetable oils yielded modified cocount milk with higher unsaturated fatty acid content. Fifty percent (by weight) replacement with 5 kinds of vegetable oil showed that all modified coconut milks were inferior in odor and flavor, but had higher viscosity than of control. Sunflower oil and safflower oil gave the higher viscosity. The developed formulation, which unreplaced coconut oil remained in natural form in coconut milk, improved the sensory quality. Replacement with sunflower oil at 20, 30, 40 and 50% showed no difference in quality. Modified coconut milk with 0.3% Tween-60 had bright white color, coconut milk odor, smooth texture and a little higher viscosity than the control. Tween-60 at 0.4 and 0.5% caused protein to form soft curd which was easily dispersed after stirring. Modified coconut milk with sodium caseinate had grayish white color, dairy odor and high viscosity. The milk also had lump of peotein curd but was stronger and broken into coarse texture. It could be concluded that modified coconut milk could be prepared by replacing coconut oil with 50% vegetable oil, while the rest of coconut oil remained in natural form in coconut milk and using Tween-60 at 0.3% as an emulsifier. |
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