Research Articles
Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (Cocos nucifera) milk during storage
Authors:
Madara Jayanetti,
Sri Lanka Institute of Information Technology, Malabe, LK
About Madara
Faculty of Humanities and Sciences
Charitha Thambiliyagodage ,
Sri Lanka Institute of Information Technology, Malabe, LK
About Charitha
Faculty of Humanities and Sciences
Leshan Usgodaarachchi,
Sri Lanka Institute of Information Technology, Malabe, LK
About Leshan
Department of Materials Engineering, Faculty of Engineering
Sasanka Jayadasa,
University of Sri Jayewardenepura, LK
About Sasanka
Postgraduate Institute of Management
Rangana Nishani Ratnayake
Sri Lanka Institute of Information Technology, Malabe, LK
About Rangana Nishani
Faculty of Humanities and Sciences
Abstract
The changes in the quality of coconut milk in industrial storage conditions have received scarce attention despite its widespread use. The study was carried out to evaluate the quality of industrially pasteurized coconut milk based on physicochemical parameters; pH, total solid content, acidity, total microbial count, and the changes in the fatty acid profile during storage. The study revealed that pH of the coconut milk samples varied in the range of 5.2-7.2 and acidity drastically increased during storage. The total microbial count increased with an increasing number of days in all samples. The highest total microbial count was observed on day 5 in 3 samples indicating the unfavourable microbial spoilage. Total solids in all samples were higher than 35% throughout the study. The ANOVA confirmed a significant increase (p>0.05) in the acidity and total microbial count from day 1 to 5, illustrating the crucial roles which these variables play in determining the quality of industrially pasteurized coconut milk during storage. The presence and changes of fatty acids in industrially pasteurized coconut milk were quantitatively analyzed by GC/MS and a total of 8 fatty acids were identified. The fatty acid contents changed significantly after industrial pasteurization and storage.
How to Cite:
Jayanetti, M., Thambiliyagodage, C., Usgodaarachchi, L., Jayadasa, S. and Ratnayake, R.N., 2023. Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (Cocos nucifera) milk during storage. Journal of Science of the University of Kelaniya, 16(1), pp.31–46. DOI: http://doi.org/10.4038/josuk.v16i1.8078
Published on
20 Apr 2023.
Peer Reviewed
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