Production of coconut milk: A sustainable alternative plant based milk

Case Studies in Chemical and Environmental Engineering

Jacking Amenakpor¹  Samuel Kofi Tulashie²  Raphael Odai³  Sandra Atisey³  Ephraim Edem Amoah Akpari³ 

[1] University of Cape Coast, College of Agriculture and Natural Sciences, School of Physical Sciences, Department of Chemistry, Industrial Chemistry Unit, Cape Coast, Ghana;Corresponding author.;University of Cape Coast, College of Agriculture and Natural Sciences, School of Physical Sciences, Department of Chemistry, Industrial Chemistry Unit, Cape Coast, Ghana;

关键词: Coconut milk;    Coconut;    Pasteurization;    Mixer;   

DOI  :  

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown