Effect of thermal processing on the color of coconut milk (Thai)

Abstract

The aim of this work was to study the effect of sterilization on the color of coconut milk containing 20% fat content at various temperatures (100-130 ํC) and times (20-100 min). The parameters of this study on color quality of coconut milk were Hunter L a b, non-enzymatic browning index (NEBI) and 5-nydroxymethyfurfural (HMF). The results show that higher temperature and longer time of sterilization result in higher browning color of coconut milk. The sterilization (>100ํ ํC) caused non-enzymatic browning reactions leading to lower lightness value (L) and higher redness (a) and yellowness values (b). These results were accordant to the change of NEBI and HMF to optimize the thermal processing of coconut milk. The response surface methodology (RSM) was used and the result showed that the optimum sterilization was 100-105 ํC for 50 min.