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Studies on coconut milk emulsion stability / by Bambang Djatmiko Purwoamidjojo.

By:

Purwoamidjojo, Bambang Djatmiko [author]

Contributor(s):

del Rosario, Ricardo R [adviser]

Material type: Text

TextLanguage: English Publication details: Los Ba�os, Laguna, 1982. Cavite State University- Main Campus,Description: 243 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.34 P97 1982

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: BAMBANG DJATMIKO PURWOAMIDJOJO, University of the Philippines at Los Banos, July 1982 Studies of Coconut Milk Emulsion Stability Major Professor: Dr. Ricardo R. del Rosario. The study was conducted to determine the chemical on and physical properties of coconut milk from nuts g maturity, to determine some factors which affect stability of coconut milk, and to characterize the coconut rom nuts of varying maturity stability of coconut milk from fresh nuts increased ease in moisture, protein, sugar and galactomannan and with increase in fat, NFE, phospholipid content and ids. The stability effect of the components was n milk from 11-month nuts of the Bali and Lading and 12-month nuts of the Raja variety milk stability from desiccated coconuts decreased ease in drying temperature due to the denaturation 3tein. However, milk stability increased with decrease re, sugar and protein contents and with increase in ids, NFE and phospholipid content. The most stable milk (1:1, w/w) was obtained from desiccated coconut dried at The stability of the milk (1:2, w/w) treated at various temperature (40 to 85°C) decreased with increase in temperature during treatment. The milk (1:1, w/w) when heat treated at for 90 minutes was still stable up to 24-hour standing time due to increase in its viscosity. By using Stepwise regression analysis, two models were one defining the stability of coconut milk from as nuts and the other defining that from desiccated nuts. .Using the models optimum stability for the coconut milk can ›F: determined. The proportion of amino acid concentration of the coconut glutei isolates from nuts of varying maturity were similar and concentration was optimum in the protein isolate from 12-month nuts. The denaturation of the coconut proteins increased with increase of heat treatment and nut maturity, while their solubility at various levels were lowest at pH 4.0 and T7r-eased in the more acidic and basic sides. The coconut proteins were composed of globulin 49.79-61.67%, albumin=13.56-15.92%, prolamine 1.35-1.93%, and glutei 9.61-11.31%. On gel electrophoresis, it was shown that the higher the solubility of the coconut proteins the greater the amount of :he fractions which were shown on the gels. Soluble proteins in various p11 levels showed similar characteristics as shown the control, while the major and minor components of coconut proteins were found to still contain other fractions.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.34 P97 1982 (Browse shelf(Opens below))		Link to resource	Room use only	T-1405		00006200

Thesis (Ph.D.--Food Science) University of the Philippines

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

BAMBANG DJATMIKO PURWOAMIDJOJO, University of the Philippines at Los Banos, July 1982 Studies of Coconut Milk Emulsion Stability Major Professor: Dr. Ricardo R. del Rosario.
The study was conducted to determine the chemical on and physical properties of coconut milk from nuts g maturity, to determine some factors which affect stability of coconut milk, and to characterize the coconut rom nuts of varying maturity stability of coconut milk from fresh nuts increased ease in moisture, protein, sugar and galactomannan and with increase in fat, NFE, phospholipid content and ids. The stability effect of the components was n milk from 11-month nuts of the Bali and Lading and 12-month nuts of the Raja variety milk stability from desiccated coconuts decreased ease in drying temperature due to the denaturation 3tein. However, milk stability increased with decrease re, sugar and protein contents and with increase in ids, NFE and phospholipid content. The most stable milk (1:1, w/w) was obtained from desiccated coconut dried at The stability of the milk (1:2, w/w) treated at various temperature (40 to 85°C) decreased with increase in temperature during treatment. The milk (1:1, w/w) when heat treated at for 90 minutes was still stable up to 24-hour standing time due to increase in its viscosity. By using Stepwise regression analysis, two models were one defining the stability of coconut milk from as nuts and the other defining that from desiccated nuts. .Using the models optimum stability for the coconut milk can ›F: determined. The proportion of amino acid concentration of the coconut glutei isolates from nuts of varying maturity were similar and concentration was optimum in the protein isolate from 12-month nuts. The denaturation of the coconut proteins increased with increase of heat treatment and nut maturity, while their solubility at various levels were lowest at pH 4.0 and T7r-eased in the more acidic and basic sides. The coconut proteins were composed of globulin 49.79-61.67%, albumin=13.56-15.92%, prolamine 1.35-1.93%, and glutei 9.61-11.31%.
On gel electrophoresis, it was shown that the higher the solubility of the coconut proteins the greater the amount of :he fractions which were shown on the gels. Soluble proteins in various p11 levels showed similar characteristics as shown the control, while the major and minor components of coconut proteins were found to still contain other fractions.

Submitted to the University Library 07/18/2007 T-1405