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
Related Articles
- EP ID EP203608
- DOI -
- Views 101
- Downloads 0
COMPARATIVE IN VITRO ANTIOXIDANT ACTIVITIES OF SIX ACCESSIONS OF AFRICAN YAM BEANS (SPHENOSTYLIS STENOCARPA L.)
African yam bean (AYB) is an underutilized legume with numerous food and medicinal properties, which are yet to be fully exploited for the benefit of human and animals. The effects of extraction medium on the total pheno...
AN OVERVIEW OF BETEL LEAF (PIPER BETLE L.): A REVIEW
The betel leaf is also known as Piper betle L. It is also commonly known as ‘Paan’ in India. It belongs to the family Piperaceae, i.e. the Black Pepper family. There are about 100 varieties of betel vine in the world, of...
EFFECT OF HARVESTING METHODS AND POST HARVEST TREATMENTS ON QUALITY OF TOMATO (Lycopersicon esculentum)
Tomato is highly perishable and cannot be stored for longer duration. Due to perishability, farmers are losing a bulk of produce every year as during storage its quality, especially in terms of water loss and physical di...
CONSIDERATIONS REGARDING MONITORING THE QUALITY OF DRINKING WATER
Drinking water must be sanogenic and clean, so water treatment is essential for the health of the human body. Drinking water must be free of microorganisms, parasites or substances which by number or concentration may co...
GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF BROILER CHICKENS FED WITH DIFFERENTLY COOKED BAMBARA NUTS
This study was conducted to investigate the effect of cooked Bambara groundnut (Vigna subterranean L.) on the growth performance and carcass characteristics of broiler chickens. One hundred and fifty (150) day-old chicks...