Effect of wet heating and pH on fatty acids of fresh coconut milk
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Abstract
The types and amounts of fatty acid in coconut milk did not change on the addition of 10% citric acid or 10% sodium carbonate or on steaming at 100°C for 20, 40 or 60 min, though the physical appearance altered. The types and amounts of fatty acid in fresh coconut milk was not changed following autoclaving at 116 and 121°C for 15, 30 or 45 min, though the physical appearance changed. These results showed that coconut milk had desirable properties as its composition of fatty acids that was stable under steaming or the addition of an acid or a base.
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