EFFECT OF EXTRACTION VARIABLES ON CONSUMER ACCEPTABILITY OF COCONUT MILK: A RESPONSE SURFACE APPROACH
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Coconut milk is widely utilized in the food industry due to its functional roles, yet, to our knowledge, the optimal extraction conditions have not been established. The aim of this study was therefore to determine the effect of extraction variables on the sensory attributes of coconut milk with a view to determining the optimal extraction conditions. A Central Composite Design (CCD) of Response Surface Methodology (RSM) was employed to study the effect of extraction variables (extraction time, temperature and particle size of coconut meat) on the sensory attributes of coconut milk (CM). Regression models were generated and adequacy tested with lack of fit and coefficient of determination (R2). The results showed that quadratic model as the highest order model with significant term that could describe the effect of extraction variables on sensory attributes of CM. The R2 for appearance, taste, aroma, consistency and general acceptability were 0.9306, 0.9461, 0.9787, 0.9649 and 0.9939 respectively; which indicated that a higher proportion of variations in sensory attributes were explained by quadratic model. Extraction time, extraction temperature and particle size of coconut meat had significant effect on appearance, taste, aroma, consistency and general acceptability of CM. The optimum extraction time, extraction temperature and particle size of coconut meat were 14.755 min, 40.0 oC and < 1617 μm respectively, which gave panel scores of 8.09, 8.43, 7.69, 7.16 and 8.26 for appearance, taste, aroma, consistency and general acceptability, respectively.
Authors and Affiliations
Aniekpeno I. Elijah
Keywords
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