PROCESSING OF COCONUT MILK. tejasft

PROCESSING OF COCONUT MILK
Content
• Introduction of Beverage
• Introduction of Coconut
• Production
• Types of coconut
• Structure & Composition
• What is COCONUT MILK?
• Composition of Coconut Milk
• Preparation of Coconut Milk
• Instruments
• Coconut Beverages
• Packaging

1. DEPARTMENT OF FOOD PROCESSING TECHNOLOGY
ASSINGMENT
SUB:-
Processing Technology of Beverages
TOPIC:-
PROCESSING OF COCONUT MILK
SARDARKRUSHINAGAR DANTIWADA AGRICULTURAL UNIVERCITY, DANTIWADA 385506
PREPARED BY:-
TEJAS H PATEL
(15-021-2017)
SUBMITTED TO:-
Dr. ASHISH DIXIT

2. PROCESSING OF COCONUT MILK
Content
•Introduction of Beverage
•Introduction of Coconut
•Production
•Types of coconut
•Structure & Composition
•What is COCONUT MILK?
•Composition of Coconut Milk
•Preparation of Coconut Milk
•Instruments
•Coconut Beverages
•Packaging

3. •Beverageisreferredtoanydrink,usuallyotherthanwater.Itis
derivedfromtheoldFrench“Bevrage”,basedonLatinword
“Bibere”whichmeans“todrink.”
•Themarketsizeofthefoodandbeveragesindustryacrossthe
nationwasestimatedtobearound46billionU.S.dollarsin
2020.
•Beverage is Classified into 2 categories.
1) Alcoholic Beverage
1) Non-Alcoholic Beverage
•Beverages are part of the culture of
human society.

5. •Coconutisaone-seededfruitofatropicaltree-CocosNucifera.
ThereisonlyonespeciesofCoconutPalmtreeintheworld,and
thisisCocosnucifera.
•Thecoconutisn'tactuallyanutatall,it'sastonefruit.
•ItbelongstotheArecaceaefamilyandgrowsinahumidandwarm
climate.ThispalmtreeisnativetoMalasiaandfoundinSoutheast
Asia,Indonesia,andsomepacificislands.
•Coconutsareoneofthemostversatilefoodsourcesandarealso
consideredas‘SuperFood’thankstothenumeroushealthbenefits
theyoffer!
•Coconut(CocosNucifera)
“Treeoflife”,“Treeofheaven”

6. •TraditionalareasofcoconutcultivationarethestatesofKerala,
Karnataka,AndhraPradesh,TamilNadu,andGoa.Also
Maharashtra,Odisha,WestBengal,Gujarat,Puducherry;andthe
islandterritoriesofLakshadweepandAndamanandNicobarare
otherareasofcoconutproduction.
•TheannualcoconutproductionofIndiais2437.80croreandthe
productivityis11616coconutsperhectare.Thecropiscultivatedin
20.98lakhhectare.ThecropcontributesRs.34,100croretoGDP.
Morethanonecrorepeopledependonthiscropfortheir
livelihood.
•Kerala,KarnatakaandTamilNaducollectivelycontributetoabout
87percenttototalcoconutproduction.

7. •TherearemainlytwotypesofCoconutstrees–tallanddwarf.
•Thetallgrowsupto50-90feetandstartsbearingfruitsafter7-10
years.Whereas,thedwarfgrowsupto20-60feetandbeginsfruiting
after4-5years.Dwarfvarietieshaveanaveragelifespanof40-50
years,whiletallvarietiesliveupto90-100years.
•Also,thetallvarietiesarecross-pollinated,anddwarfonesareself-
pollinated.
•Therearesomehybridvarietiesofcoconutsaswell,combining
featuresofboth.TallxDwarf(TxD),DwarfxTall(DxT)aretwomain
hybrids.
•Atonetimescientistsidentifiedover60speciesofCocospalm.Today,
thecoconutisamonotypicwithonespecies,nucifera.
However,thereareover80varietiesofcoconutpalms,whichare
definedbycharacteristicssuchasdwarfandtall.

8. 16 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Orange coconuts
ChowghatOrange
Dwarf Coconut
Malayan Dwarf
Coconut
30 to 60 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Yellow coconuts
16 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Coconuts are a delicacy
MacapunoCoconut
Up to 25 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Disease resistant
Fiji Dwarf
King Coconut
Up to 30 feet tall
Full sun Light
Moderatemoisture
Well-draining Soil
Sweet and nutritious
Panama Tall
90 feet tall
Full sun Light
Moderatemoisture
Well-draining Soil
Tolerant of cold
MaypanCoconut
60 feet tall
Full sun Light
Mediummoisture
Well-draining Soil
Disease resistant
West Coast
Tall Coconut
100 feet tall
Full sun Light
Mediummoisture
Well-draining Soil
Large coconuts
90 feet tall
Full sun Light
Mediummoisture
Well-draining Soil
Reliable fruit
East Coast
Tall Coconut

9. •Thefruitconsistsoffivelayers:
The green and smooth,
outermost layer.
Exocarp
The middle fleshy layer of the
coconut
Mesocarp
The hard and woody layer
surrounding the seed.
Endocarp
The edible portion of coconut
which have which colour.
Endosperm
The refreshing and cooling drink.
Water
PARTS (gm) COCONUT MATURITY STAGE (MONTHS)
7 9 12 15
Husk 1,190.0 740.0 518.5 269.0
Shell 140.0 189.1 156.6 134.3
Meat 20.3 180.5 244.5 160.4
Water 425.0 255.0 165.0 35.0
Total 1,775.3 1,365.0 1,084.6 598.7

10. PHYSICOCHEMICAL PROPERTIES
COCONUT MATURITY STAGE
(MONTHS)
5-6 8-9 >12
Volume of water (mL) 684 518 332
Total soluble solids (°Brix) 5.60 6.15 4.85
Titratable acidity
1
(%) 0.089 0.0760.061
pH 4.78 5.34 5.71
Turbidity 0.031 0.3374.051
SUGAR CONTENT
Fructose (mg/mL) 39.04 32.5221.48
Glucose (mg/mL) 35.43 29.9619.06
Sucrose (mg/mL) 0.85 6.36 14.37
MINERALS
Potassium (mg/100mL) 220.94274.32351.10
Sodium (mg/100mL) 7.61 5.60 36.51
Magnesium (mg/100mL) 22.03 20.8731.65
Calcium (mg/100mL) 8.75 15.1923.98
Iron (mg/L) 0.294 0.3080.322
Protein (mg/mL) 0.041 0.0420.217
Total phenolic compound
2
(mg/L)54.00 24.5925.70
•Ingeneral,anewbunchofcoconuts
formsonamonthlybasis.Asthey
growinsizeovera12monthperiod,
thevolumecompositionofthe
coconutwaterandtheweightofthe
kernelundergoesmajorchanges.
•Thecoconut’scompositionis
dependentonseveralfactorssuch
asageandvarieties.
•Aftertheyripen,unharvested
coconutslefthangingonthetrees
willbegintogerminate.Thisprocess
depletesboththecoconutwater
andkerneltofacilitaterootand
shootgrowthinagerminating
coconut

12. Coconutmilkbeveragesarenotreadilyavailableinmanycountrieswherethereis
littleornococonutproductionoftheirown.Asaperishableproduct,coconutmilk
beveragehaslimitedshelflifeandiseasilyattackedbymicroorganismsandbacterial
enzymeswhenexposedtotheenvironment.
Coconutmilkistheliquidobtainedbymanualormechanicalextractionof
comminutedcoconutmeat,withorwithoutwater.Thecompositionofcoconutmilk
dependsontheamountofwaterusedfortheextraction,affectingsignificantly
moistureandfatcontent.
FreshlyextractedcoconutmilkhasapHof6(slightlyacidic)
andcoagulateswhenheatedto80°C.Coconutmilkisrichin
proteinssuchasalbumin,globulin,prolaminandglutein.
Emulsifyingagentshelpinincreasingdispersibilityandstabilityof
foodemulsions;examplesofsucharephospholipids,cephalin
andlecithinwhichhavebeenfoundincoconutmilk.

13. Coconutmilkdrinksarehealthybeverages.Unlessitcontainsspray-driedcoconut
powderandskimmilk,itisnaturallycholesterolfreeandcontainshealthymedium
chainfattyacids.Coconutmilkbeveragesalsoprovideanalternativetodairyproducts
forlactoseintolerantconsumers.Topreventthis,recombinationisanalternative
methodofsupplyingaproductthatcloselyresemblesfreshcoconutmilktomarkets
wherethegenuinearticleisnotavailable.Throughrecombination,coconutmilk
beveragescanbeproducedfromcoconutmilk,coconutmilkpowderorcoconutwater.
Itcanalsobeproducedfromacombinationofthethree,withadditionalingredientslike
juices,flavoringsandfortifications.
MilkSubstitutePreparations
1.LowFatCoconutFilledMilkReconstitutedskimmedmilkwithstabilizerisblendedand
homogenizedwithcoconutmilk
2.EvaporatedReconstitutedMilkReconstitutedskimmedmilkwithstabilizerisblended
andwithcoconutmilk,heatedunderreducedpressureuntilithaslostabouthalfits
water.
3.SweetenedCondensedMilkConcentratedevaporatedreconstitutedmilkisaddedwith
sugartogiveatotalsugarconcentrationofabout55%

14. Coconutmilkobtainedfromsingle-stageextraction,withoutaddedwater,iscalled‘K
akangGata’.
Thequalityattributesareaffectedbymanyfactors,suchasthevarietyofnuts,water
qualityandvolumeusedforcoconutmilkextraction.Duetoitshighoilcontent,coconut
milkproductsarehighlysusceptibletochemicalandbiochemicalspoilage,likelipid
oxidation.
Likecoconutwater,thepropertiesofcoconutmilkareaffectedbyextraction,
formulation,processingandstorage.Itsflavourprofileisbuiltupfromacids,protein,
sugars,phenoliccompounds,mineralcontentandoilcontent.Itsappearanceismainly
affectedbycolourreactionsandtheamountsandsizeoftheoilglobules.
Chemicaldeterioration(mainlylipidautoxidationandlipolysis)andmicrobiological
degradationarethetwomajorreactionsthataffectthequalityofcoconutmilk.Similar
tococonutwater,coconutmilkisalsoaffectedbybrowningreactions.Asaresult,the
whitemilkycolourturnsslightlygreyish.

15. Forcoconutmilkandcream
products,fatcontentisthe
important criteria for
categorization.Accordingto
CodexStandardsforAqueous
coconutproducts(CODEXSTAN
240-2003),coconutmilkshould
containatleast10%fat,2.7%
non-fatsolids,and12.7-25.3%
totalsolids.Forcoconutcream,it
shouldcontainatleast20%fat,
5.4%non-fatsolidsand25.4-
37.3%totalsolids
PRODUCT
TOTAL SOLIDS
(%m/m)
NON-FAT SOLIDS
(%m/m)
FAT
(%m/m)
MOISTURE
(%m/m) pH
MIN. -MAX. MIN. MIN. MAX. MIN.
Light coconut milk6.6-12.6 1.6 5 93.4 5.9
Coconut milk 12.7-25.3 2.7 10 87.3 5.9
Coconut cream 25.4-37.3 5.4 20 74.6 5.9
Coconut cream
concentrate 37.4 min. 8.4 29 62.6 5.9
COMPOSITION OF COCONUT MILK
Thecompositionofcoconutmilkisaffectedbythecompositionofcoconutkernel.Itisimportanttohighlightthatthe
differenceinoilcontentatvariousagesofthecoconutkernelrelatestotheyieldandqualityofcoconutmilk
obtained.
Coconutmilkisaveryrichmediumthatsupportsthegrowthofcommonspoilagemicroorganisms,usually
introducedviacontaminatedshells,utensils,processingequipmentandhandlers.
Whileayoungcoconutateighttoninemonthsoldhasonlyabout18-26%oilcontent,amaturecoconutat10-13
monthshasupto43%oilcontent.Asaresult,thesematurecoconutsaretypicallyharvestedforcoconutmilk
production.

16. De-husked
coconut
De-selling
Pairing of
testa
Grating
Addition
of Water
BlendingStraining
Coconut
Milk
Thermal
Treatment
Packaging
PREPARATION OF COCONUT MILK

17. BasicEquipmentUsed:
1.DeshellingMachine:forremovalofthecoconut
shell
2.Grinder/Pulveriser:pared,quarteredcoconutmeat
isreducedinparticlesizebygrinding,foramore
efficientmilkextraction.
3.Grater:motorizedcoconutshredderaftercoconutis
splitintohalves.
4.CoconutMilkExtractor:formechanicalextraction
ofcoconutmilkfromthecomminutedcoconutmeat

18. Toextractcoconutmilkathome,consumersusuallybuygratedkernelandmixwithwater,aswaterisespecially
helpfulinmanualextraction.Themixtureisthenpouredintoasieveoramuslinclothwhereitissqueezedbyhand.
Thisextractioncanberepeatedafewtimesbyaddingwatertomaximizethesolublematerialextractedfromthe
kernel.Witheachsubsequentextraction,theoilleveloftheresultingcoconutmilkdecreases,whichvariesaccording
totheamountofwateraddedtothemixture.Extractedcoconutmilkcaneitherbeusedimmediately,orlefttostand.
Uponstanding,itseparatesintotwodistinctlayers–theoil-richphase(cream)ontop,andthewater-rich(“whey”)
below.
Toextractcoconutmilkforindustrialmanufacturingpurposes,maturecoconutsgothroughdeshellingandparing.
Piecesofkernelsarethensentintoindustrialscalecuttersandgrinders.Inintegratedplants,theby-productcoconut
waterisalsocollectedbydrillingthecoconutbeforedeshelling,orhalvingthecoconutsafterdeshelling.Next,grated
coconutkernelthengoesintoaseriesofscrewpressestoextractcoconutmilk.Theresidualkernelfromthisfirst
pressisthenmixedwithwaterbeforeitispressedagaintoincreaseextractionyield.Extractionyieldcanbe
representedbyoilrecoveryyield.
Afterextraction,coconutmilkisfilteredtoremovelargecontaminants.Itcanthenbestandardizedtoapre-
determinedleveloffatandblendedwithotheringredients.Finally,coconutmilkispasteurizedandasepticallyfilled
intopackagesfortransportationtoglobalmarkets.
Thecompositionofcoconut
milkisdependentonfactors
affectingextractionyieldand
thetypeofcoconutkernel
used.Italsodependsonthe
maturityand growing
conditions,aswellas
whetherornotthebrown
skinhasbeenparedoff.

19. RECOMBINATION TECHNOLOGY
RECOMBINATION PROCESSOFCOCONUTMILKBASEDBEVERAGES
Agitationisapplieduntilallthepowderis
dissolved,andtheresultingsolutionstands
foraperiodoftime.Thereafter,oilcanbe
addedintothemixturebeforeitisreheated
Overtheyears,recombinationprocesseshavebeenrefinedto
becomemoreefficientandsophisticated,highcapacity
systems.Recombinedcoconutproductscanbesuppliedto
marketswherefreshrawmaterialandcoconutbeveragesare
noteasilysupplied
Recombinationisagoodmethodforsupplyingaclosealternativetofreshcoconutbeveragesbycombiningthe
coconutwithwaterandotheringredients.
Duringtherecombinationprocess,aspecifiedamountofwateris
firstmeasuredandheatedtoawarmtemperatureinthetank.This
allowsthepowdertodissolvemoreeasily.Then,stabilizers,
emulsifiersandcoconutpowder,milk,creamorconcentrateare
steadilyaddedtothetank.
Forrecombinedcoconutwaterbased
products,coconutwaterconcentrateisthe
keyingredientusedinrecombined
beverages.

20. BOTTLING OR CANNING
Filtration
Pasteurization
Packaging
Cooling
Storage
the extracted coconut milk is filtered using a vibrio screen with
a stainless filter of 100 mesh or finer
filtered coconut milk is pasteurized indirectly by double boiling
at 70°C for 15minutes
once pasteurization temperature is achieved, the coconut milk
is removed from the heat source, immediately transferred to
stainless steel filling vessels hot-filled in appropriate containers
and sealed
packed coconut milk is immersed in a cooling tank water bath
to bring down the temperature.
coconut milk packed in plastic bottles or pouches is subjected
to blast freezing and transferred to freezers for cold storage;
while canned coconut milk undergo sterilization, they remain
stable at ambient storage after cooling.

21. COCONUT BEVERAGES
COCONUT MILK BEVERAGE
DELICIOUS ALTERNATIVE TO DAIRY MILK
1-2 tablespoon coconut milk or cream
1 cup coconut water
Sugar and 1 teaspoon chocolate powder to taste
Stir all ingredients well. Best served chilled.
HANGOVER CURE
HYDRATES THE BODY QUICKLY AND SAFELY
1 green tea bag
2 cups coconut water
Bringcoconutwatertoboilinasaucepan.Takeoff
heat.Steepthegreenteabaginhotcoconutwaterfor3-4
minutes.Blendwellandserveimmediately.
COCONUT SOY BEVERAGE
DELICIOUS ALTERNATIVE TO DAIRY MILK
1-2 tablespoon of coconut milk
1 cup of soy milk
Sugar or honey to taste
Blend all and serve chilled immediately.
COCONUT WATER AND WATERMELON COOLER
REHYDRATES AND COOLS ON A HOT DAY
1 cup coconut water
1 fresh lime, juiced
1 tablespoon honey
2 cups fresh watermelon chunks without seedsBlend
until smooth and serve immediately.

22. STRAWBERRIES AND PINEAPPLE SMOOTHIE
HEALTHY LIQUID BREAKFAST PACKED WITH
ANTIOXIDANTS AND OTHER IMMUNE -BOOSTING
PROPERTIES
1 cup coconut water
1 cup pineapple chunks
1 teaspoon honey (more to taste)
2 cups halved strawberries
2 cups crushed ice
Some cubed coconut kernel
Combine all ingredients in blender and process until smooth.
Divide smoothie between 2 glasses and serve chilled.
COCONUT AND CRANBERRY FLUSH
MAINTAINS GOOD URINARY HEALTH
2 cups coconut water
2 cups cranberry juice
Blend well and serve immediately.
GREEN HELPER
BALANCES AN “OVER -ACIDIC” BODY
1 medium cucumber
1 large red apple
2 cups coconut water
6 carrots
6 stalks celery
Handful of ice cubes
Run the cucumber, red apple, carrots and celery stalks
through the juicer.Mix fresh juices well with coconut water.
Add ice and serve immediately.

23. ROLE OF PACKAGING
Packaginghasamajorroletoplayinpreservingcoconutliquidproducts,keepingtheminagoodandwholesome
condition.Thisincludesprotectingcoconutliquidproductsfrommicrobialspoilageandchemicaldeterioration,
whichcanbecausedbyexposuretomoistureandair.Moreimportantly,packagingmustbeabletofulfilthetwo
basicaimsofcontainingthebeverageandpreventingleakage.Itshouldalsoprotectcoconutliquidproductsfrom
physicalhazardsthroughoutitsshelflife.
Thelifespanofpackagingstartsfromthepointofproductionandpacking,toitsdisposalbytheenduser.Current
consumertrendsshowapreferenceforawiderangeofcoconutliquidproductsavailableallyearroundinvarious
packagevolumes.Withincreasedurbanizationandbusierlifestylesledbytoday’sconsumers,packagedcoconut
liquidproductsarefastgainingacceptance.Asameansofextendingtheproductshelflife,packaginghasbecome
essentialinensuringthattheproductremainssafeforconsumption
Differentpackagingsystemsareusedforpackagingcoconutbeverages,milkandcream.Forpasteurizedand
extendedshelflifecoconutliquidproducts,non-asepticpackagingmaterialandsystemsarepreferred.Inthecase
oflonglifecoconutliquidproducts,asepticpackagingisessential.Thechoiceofpackagingmaterialusedis
influencedbytheproductcharacteristics,thecostofboththeproductandthepackaging,aswellasconsumer
preferences.
Inthecaseofcoconutliquidproducts,thechoiceofpackagingisimportantinensuringproductqualityanduse.
Themostsuitablepackagingmaterialshouldonlybechosenaftercarefulconsiderationofthedesiredshelflife
andendconditionofthecoconutliquidproduct.

24. SHELF LIFE
Duringstorage,thesensorypropertiesofcoconut
beveragescandeteriorate.Forcoconutwater,colour
maychangefromcolorlesstobrownorpink,while
turbiditymayincreaseduetoflocculation.Forcoconut
milkanditsproducts,separationbetweenoiland
aqueousphasesmayoccur,whichalsoaffectsthe
viscosityproperties.Factorsaffectingtheshelflifeof
coconutliquidproductsareshown.
Forlonglifeproducts,shelflifeisdefinedasthetimethe
productcanbestoredbeforeitsqualityfallsbelowan
acceptable,minimumlevel.Thisisdeterminedbythe
producttaste,colour,smell,jellification,sedimentation,
fatseparationandviscosity.

25. CLEANING IN PLACE(CIP)
Cleaningcookingvesselsathomeisperformedbyhand.Inthefoodindustrythisiscalled“cleaningoutofplace”,or
COP.Allequipmentisdismantledandcleanedmanually.Formanualcleaning,industrialbrushesandglovesmust
beavailable.OnlymildchemicalswithpHvaluesbetween4and9areused.Itisdifficulttoachieveconsistent
resultsbecausestaffisinvolved.Motivation,training,closesupervisionandeducationarerequiredtoensure
consistencyandefficiency.
CIPisimportantinguaranteeingfoodsafetyinfoodprocessingplants.Successfulcleaningbetweenproductionruns
avoidspotentialcontaminationandproductsthatdonotmeetqualitystandards.CarryingoutCIPcorrectly,from
designtovalidation,ensuressecurebarriersbetweenfoodflowsandcleaningchemicalflows.
ItisalsoimportantthatCIPiscarriedouteffectivelyandefficiently,andcontributestoanoveralllowtotalcostof
ownership(TCO).Fromthepointofviewoffoodprocessing,anycleaningtimeisdowntime–theequipmentisnot
productive.Cleaningmustalsobecarriedoutsafely,becauseverystrongchemicalsareinvolvedthatcanbe
harmfultopeopleandtheequipment.Finally,itshouldbecarriedoutwiththeleastimpactontheenvironment,by
usingminimalamountsofwateranddetergents,andbymaximizingthere-useofresources.
Insingle-usethecleaningsolutionisalwaysfreshwhencleaningisstartedandtheequipmentneededtoperform
single-useCIPisratherinexpensive.Ontheotherhand,thiswayofrunningCIPhasahighrunningcostandahigh
environmentalload,asthecleaningsolutionsarealwaysdrainedanddisposed.
Byrecoveringthecleaningsolutions,lesscleaningdetergentwillbeconsumed,aswellaslesswaterandenergy.
Theequipmentneededtorecoverthecleaningsolutionsis,however,moreexpensivethantheequipmentneeded
forsingle-usecleaning.