Open AccessEffect of the Amount of Water on the Extraction of Coconut Milk at Two Temperature Ranges
Author(s) -
L. E. Cancel,
J. M. Rivera-Ortíz,
M. Santos-Sánchez
Publication year - 1971
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v55i2.11047
Subject(s) - pulp (tooth) , food science , chemistry , hot water extraction , coconut oil , coco , water extraction , extraction (chemistry) , zoology , pulp and paper industry , chromatography , biology , medicine , pathology , artificial intelligence , computer science , engineering
Studies were conducted on the extraction of coconut milk. Cold water (80° to 86° F.) and hot water (190° to 200° F.) was added to the coconut pulp in different proportions by weight. Water-addition tests were made, the ratio of water to pulp varied from 0:4 to 4:4 by weight. The results indicate that a gradual increase occurs in the percentage-yield of coconut milk as the ratio of water to pulp is increased from 0:4 to 4:4. The data shows that when the coconut milk is extracted using equal weights of water and coconut pulp (4:4 ratio), the yield is 8 to 10 percent higher than when no water is added (0:4 ratio). The results obtained from the use of cold water as compared with hot water were about the same. Chemical analyses of the coconut milk show that the fat content of both extracts is very similar with either hot or cold water. The same observation was made concerning the fat content of the press-cake.