Extraction of coconut oil with <i>Lactobacillus plantarum</i> 1041 IAM
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- Y. B. Che Man
- Department of Food Technology Universiti Pertanian Malaysia Serdang 43400 UPM Malaysia
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- M. I. B. Abdul Karim
- Department of Biotechnology Universiti Pertanian Malaysia Serdang 43400 UPM Malaysia
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- C. T. Teng
- Department of Food Technology Universiti Pertanian Malaysia Serdang 43400 UPM Malaysia
抄録
<jats:title>Abstract</jats:title><jats:p>Extraction of coconut oil with a pure culture of <jats:italic>Lactobacillus plantarum</jats:italic> 1041 IAM was investigated. Grated coconut meat and water at 30, 50, and 70°C were mixed in various ratios (1:1, 1:2, and 1:3) and allowed to settle for 2–6 h. The most efficient coconut cream separation was obtained at the 1:1 ratio of grated coconut meat to water at 70°C, followed by 6 h settling time. Fermentation was then conducted on coconut cream emulsion with the sample from 1:1 ratio, 70°C, and 6‐h settling time. Oil yield from the fermentation process with 5% inoculum of <jats:italic>L. plantarum</jats:italic> 1041 IAM after 10 h at 40°C was 95.06% Quality characteristics of the extracted oil were as follows: moisture content, 0.04%; peroxide value, 5.8 meq oxygen/kg; anisidine value, 2.10; free fatty acid, 2.45%; iodine value, 4.9; and color, 0.6 (Y + 5R). Extraction of coconut oil from coconut meat with <jats:italic>L. plantarum</jats:italic> 1041 IAM was significantly improved in both oil yield and quality over the traditional wet process.</jats:p>
収録刊行物
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- Journal of the American Oil Chemists' Society
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Journal of the American Oil Chemists' Society 74 (9), 1115-1119, 1997-09
Wiley