Effect of coconut sugar and stabilizing agents on physical properties of high-fat coconut milk = ผลของน้ำตาลมะพร้าวและสารเพิ่มความคงตัวต่อสมบัติทางกายภาพของน้ำกะทิไขมันสูง


การุณธภัสร์ จิรเพียงทอง


วิทยานิพนธ์. (2006) 59 หน้า



This study aimed at determining the physical properties of high-fat coconut milk (30 percent) as affected by coconut sugar (10 - 30 percent) and stabilizing agents, namely, Carboxymethyl cellulose (CMC, 0.6 - 1.0 percent) and Montanox 60 (0.6 - 1.0 percent). The emulsion stability (ES), curding and rheological properties were determined after thermal processing at 121.1 oC for 60 minutes. At a similar sugar content, increasing the concentration of CMC or Montanox 60 resulted in an increase in ES. The concentrations of CMC and Montanox 60 in the range of 0.8-1.0 percent were found to give the ES higher than 80 percent (81.16 - 91.15 percent) and the percentage of curding in the range of 0.94 - 23.46 percent. These conditions were thus selected to conduct the rheological measurements. It was found that all samples exhibited pseudoplastic behavior with the flow behavior index (n) between 0.6344 and 0.8365. The results suggested that a suitable ratio between coconut sugar and stabilizing agent contents should be specified in order to obtain high-quality processed sweetened coconut milk