production of spray-dried coconut

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Pertanika 8(1), 127 - l ~ O (1985)

Production of Spray-Dried CoconutMilk PowderMOHD ALI HASSAN

Department of Food Technology,Faculty of Food Science and Technology,

Universiti Pertanian Malaysia,Serdang, Selangor, Malaysia.

Key words: coconut; cocos nucifera, spray drying; powder,ABSTRAK

Pengeluaran serbuk santan boleh dilakukan walaupun kandungan lemak bagi santan segarmelebzhi 30%. Proses yang digunakan ialah pengeringan sembur, dengan suhu udara masuk 190Cdan suhu udara keluar 90C. Bahan tambahan perlu digunakan bagi proses ini dan bahan yangsesuai serta dikenalpasti dalam kertas in i ialah susu skim dan dekstrin, masing-masing dalamlingkungan 10% -15% bib dan 5% - 7% bib. Hasil serbuk yang didapati menyerupai susu lembudan mudah untukdijadikan santan cair dengan mencampurkan air sama ada pada suhu 30C atau100C, serta menghasilkan larutan dan homogenzs. Serbuk santan terse but didapati stabz"ljz"ka disimpan di dalam bungkusanplastz"k pada keadaan bz"lz"k. fa masih dapat menghaslkan larutansantanyangbaik, walaupun setelah tiga bulan disimpan dalam keadaan begini.

ABSTRACTThe production ofcoconutmilk powder could be carried out, eventhough thefa t content offreshcoconut mlk is above 30%. The spray drying process was used with an air inlet and outlet

temperatures of 190C and 90C respectively. A dditives were found to be necessary and suitable onesidentified in this study are skim mlk and dextrin in the range of 10% -15% wlw and 5% - 7% wlwrespectively. The product obtained resembles cow milk and can easily be reconstituted with watereither at 30C or 100C giving a homogeneous solution. The spray dried powder is stable durngstorage in polyethylene package under room conditions even after three months, giving a satisfactoryreconstituted product.

INTRODUCTION

Coconut milk is an oil or fa t emulsion inwater (Clement and Villacorte, 1933), the fatcontent being 31 - 35% as compared to 3 - 4%in cow milk (Table 1). The composition of fa tand oil in coconut milk has a high percentage ofsaturated fat ty acids such as lauric acid andmyristic acid and a low percentage of unsaturated fatty acids such as linoleic acid (Table 2).

Production of coconut milk powder byspray drying was first reported by Bundus and

Noznick (1970). The report indicated that production of coconut milk powder is not suitable intropical countries. This is because coconut milkhas a high short-chained triglycerides content of50% with. a low melting point and exists in aliquid state even at 23C. Ragab (1971) supported this view and adds that in Malaysia where theaverage room temperature is around 30C, itwould be difficult to produce the coconut milk inthe form of a powder. Indeed early attempts tospray dry the fresh Coconut milk resulted in th eformation of coconutoil.


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MOHD ALI HASSAN

TABLE 1Composition of Coconut Milk and Cow Milk

Coconut Milk* Cow Milk**

Protein % 3.5-4.0 3.5Fa t % 31- 35 3.5Water % 50-56 87.3'Source: Mohd. Nordin (1977)"Source: Desrosier (1970)

TABLE 2Composition of Free Fatty Acids in Coconut Milk

%Caprylic acid 7.6Capric acid 7.3Lauric acid 48.2Mynstic acid 16.6Palmitic.acid 8.0Palmitoleic acid 1.0Stearic acid 3.8Oleic acid 5.0Linoleic acid 2.5

Source: Weiss (1970)However in Phillipines, Hagenmair (1983)

who was working with the Coconut ResearchInsti tute reported that coconu t milk powdercould be produced by adding suitable additivesprior to spray drying. In his paper, he gave anindication that casein and corn syrup solids weresuitable additives, without mentioning the processing parameters for the production of thecoconut milk powder.

In Malaysia, research on the production ofspray dried coconut milk is still at an early stage.At Universiti Pertanian Malaysia, attempts atproducing the coconut milk powder were basedon the production of spray'dried cow's milk. Thispaper outlines the metho.ds, the additives usedand the processing parameters necessary for theproduction of spray dried coconut milk powder.

MATERIALSAND METHODSDue to the h igh fat content of coconut milkas compared to cow milk it was felt necessary to

add protein and carbohydrate components toreduce the fat content in order to res"emble cowmilk which allows for spray drying. Though skimmilk powder (1.0% fat ) was added at variousCOD1positions from 5 -15% w/w, th e powderstill could not be produced. Attempts were thenmade to simulate the production of spray driedcoffee whiteners which.have a high fa t content of35 - 40%. For the coffee whiteners, in additionto protein components in the form of sodiumcaseinate, corn syrup solids or dextrin was addedto function as a matrix; for carrying th e waterinsoluble oils and fat (Furia, 1975). In this work,the percentage of dextrin used was from 3 7% w/w.

Coconut1,Dehusker

1Grater

1Hydraulic Press. Coconutmilk

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PRODUCTION OF SPRAY-DRIED COCONUT MILK POWDERcoconut was first dehusked and grated. Thegrated coconut wasthen placed in a muslin clothand pressed hydraulically with an Apex Hydrau-lic Press at 543 psi (37 bars) to obtain the coconut milk. Skim milk and dextrin were added atvarious compositions, and the mixture was thenstirred and homogenized using a Silverson Mixerat 13,000 revs. per minute for 15 minutes toobtain a homogeneous solution. The solutionwas then spray dried us ing the Anhydro SprayDryer at 190C inlet ai r temperature and 90Coutlet air temperature, coconut milk flowrate of3.3 X 10 -6 m 3Is and compresed ai r pressure of30 psi (2.0 bar). The product which was a whitepowder was then collected, packed using a polyethylene plastic material and stored at roomtemperature for two weeks before solubility testswere done.

The powdered product was examinedvisually and solubility tests using water was donewhere 10 gram coconut milk powder was mixedwith 50 cm 3water at 30C and 100C.

RESULTS AND DISCUSSIONThe dehydrated and the reconstituted pro

ducts obtained by adding different combinationsof skim milk and dextrin were examined visually.Some of these combinations were chosen forcomparison as shown in Table 3. The resultssuggest that the opt imum amount of skim milkand dex tr in added should be between 10% -15% wlwand 5% -7% wlw respectively toproduce a satismctory dehydrated coconut milkand more importantly the reconstituted product.Preliminary storage studies indicate that afterstorage fo r th ree months in ordinary polyethylene packaging under room conditions, samplesI and 3 were found to be stable and no separa-tion of phases was detected. Further storagestudies is being conducted presently.

The percentage .of skim milk and dextrincould be increased further but due to the currentprevalent sensitivity among the public abouthigh percentages of additives in foods, the range

TABLE 3Summary of results on coconut milk powder prepared using skim milk and dextrin

(Comparisons made are based on fresh coconut milk)Sample % % Solubility ObservationsSkim Dextrin in water at

Milk 30C and 100C Powdered product Solution prepared by(Comparative) adding water

15 5 very soluble White powder and White colour. Taste andnon-oily odour closely resemblesfresh coconut milk.

2 15 3 slightly soluble White powder and White colour. Acceptablenon-oily taste and odour.3 15 7 very soluble White powder and White colour. Acceptablenon-oily taste and odour.4 13 5 soluble Creamish powder and Brown colour. Acceptablenon-oily taste and odour.5 10 5 slightly soluble Brownish powder Brown colour. Acceptableslightly oily taste and odour.6 7 3 insoluble Brown powder oily7 5 5 insoluble Brown powder very oily

PERTANlKA VOL. 8 NO. I, 1985 129


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MOHD ALI HASSANTABLE 4

Summary of paramete"rs for theproduction of coconut milk powder

given have is deemed as optimum. This level alsomeets the target of using the minimum amountof additives to produce a satisfactory and acceptable .product. A summary of the requirementsfor the production of spray dried coconut milkpowder is given in Table 4.

Basic equipmentOperating Temperature

: inlet: outlet

Feedrate

Compressed ai rpressure

Additives: skim milkdextrin

Spray drier

190C90C3.3 X

10- 6m 3/s

2.0 bar10% -15% w/w5%-7% w/w

ACKNOWLEDGEMENTS

The writers wish to thank Universiti Pertanian .Malaysia for granting financial aid forthis project;the academic staff of the Faculty ofFood Science and Technology for their encouragement and support, the laboratory staff atthe Department of Food Technology especiallyAmran Suratrnan and Azhariah Hj. Ahmad andNaimah Ahmad for typing the manuscript. .

REFERENCESA.P.A.C. (1975): Official Method of Analysis

12th Edition. Association of Official Analytical Chemist, Washington D.C.

BUNDUS. R.H. and NOZNICK, P.P. (1970):Canadian Patent 859. 671.

CELEMENTE, A. and VILLACORTE, M. (1933):Same Colloidal Properties of Coconut Milk.PhillipineJ. Sc. 3: 7-10 .

FURIA, T.E. (1975): Handbook of Food Additives, 2nd Edition. CRC Press.

CONCLUSIONCoconut milk can be produced in powdered

form with the aid of additives. Suitable additives that have been identified in this paper areskim milk and dextrin, the percentages being10% -15% w/w and 5% -7% w/w respectively. In view of these findings, the foodindustry should follow up by establishing anindustrial scale plant for the production of spraydried coconutmilk. Judging by the inquiries andinterest shown by the public in this product, it isenvisaged that it will sell well.

H AGENMAIR,R. (1983): Dried Coconut Milk andOther New Foods From Wet Process. Coconuts Today (Phillipines), Feb. 21,17-22.

MOHD. NORDIN, M.S. (1977): Canning of Coconut Milk. MARDI (APU) Report No. 136.

RAGAB, M.H.H. (1971): Development of NewFood Product - ExploratoryWork on Utilisation of Coconut. MARDI (APU) Report.

WEISS, T.J. (1970): Food Oils and The ir Uses.AVI.

(Received 17 October, 1984)

130 PERTANIKA VOL. 8 NO. I, 1985

production of spray-dried coconut

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