Storage stability of coconut milk powder

Journal of the Science of Food and Agriculture - Tập 43 Số 1 - Trang 95-100 - 1988
Jamilah Bakar1, Mohd Ali Hassan1, Azhar Ahmad1
1Department of Food Technology, Faculty of Food Science and Technology, Universiti Pertanian Malaysia, 43400 UPM Serdang, Selangor, Malaysia

Tóm tắt

AbstractSpray‐dried coconut milk powder prepared with additions of skim milk and dextrin was stored in packages for 6 months at room temperature (30°C and 80% RH). The packaging materials used were aluminum laminate (vacuum and air packed) and polypropylene. The sorption isotherm of the powder showed that the monolayer of water molecules was complete when the relative humidity was 27% which corresponded to a moisture content of 5%. Measurements of water activity, moisture content, peroxide value and solubility index indicated that lipid oxidation is the limiting factor in the stability of the powder. Its maximum shelf‐life was 4 months when air or vacuum packaged in aluminum laminates and 1 1/2 months in polypropylene.

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Tài liệu tham khảo

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Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 43 Số 1

95-100

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