International Journal of Nutrition and Food Sciences

| Peer-Reviewed |

Optimization of Coconut (Cocos nucifera) Milk Extraction Using Response Surface Methodology

Received: 23 August 2016    Accepted: 03 September 2016    Published: 18 October 2016
Views:       Downloads:

Share This Article

Abstract

Coconut milk provides health benefits due to its medium chain fatty acids and is widely utilized in the food industry. However, there seems to be inadequate information on the optimal extraction conditions for coconut milk. In this study, a response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extraction time (X1), extraction temperature (X2) and particle size of coconut meat (X3) for coconut milk extraction. Yield, pH, viscosity and total solid content of coconut milk were evaluated as responses. Regression models were generated and adequacy tested with lack of fit test and coefficient of determination (R2). The results showed that extraction time; extraction temperature and particle size of coconut meat had significant (p˂ 0.05) effects on responses. The R2 for yield, pH, viscosity, and total solid content of coconut milk were 0.9976, 0.7352, 0.6748 and 0.9787 respectively. Optimum extraction time, temperature and particle size of coconut meat with the highest desirability index of 0.797 was 15 min, 40°C and ≤ 1617 µm respectively, while optimum yield, pH, viscosity, and total solid content of coconut milk were estimated at 61.129%, 6.6, 2.85 cp and 16.01% respectively. The experimental results obtained validate the predicted model within the acceptable range of the responses. The results also suggest that the obtained model is acceptable for the maximum milk yield and improved quality consistency.

DOI 10.11648/j.ijnfs.20160506.13
Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 6, November 2016)
Page(s) 384-394
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Coconut Milk, Optimization, Response Surface Methodology, Central Composite Design

References
[1] Narataruka, P., Pichitvittaykarn, W., Heggs, P. and Tia, S. (2010). Fouling behaviour of coconut milk at pasteurization temperature. Journal of Applied Thermal Engineering, 30: 1387-1395.
[2] Dayrit, C. S. (2005). The truth about coconut oil: The drug store in a bottle, Anvil Publishing Inc. Philippines.
[3] Alyaqoubi, S., Abdullah, A. Samudi, M., Abdullah, N., Addai, Z. R. and Musa, K. H. (2015). Study of antioxidant activity and physicochemical properties of coconut milk (Pati santan) in Malaysia. Journal of Chemical and Pharmaceutical Research, 7 (4): 967-973.
[4] Belewu, M. A. and Belewu, K. Y. (2007). Comparative Physico-Chemical Evaluation of Tiger-nut, Soybean and Coconut Milk Sources. International Journal of Agriculture and Biology, 9 (5): 785–787.
[5] Sanful, R. E. (2009). Promotion of coconut in the production of yoghurt. African Journal of Food Science, 3 (5): 147-149.
[6] Belewu, M. A., Belewu, K. Y and Bamidele, R. A. (2010). Cyper-coconut yoghurt: preparation, compositional and organoleptic qualities. African Journal of Food Science and Technology, 1 (1): 010-012.
[7] Yaakob, H., Ahmed, N. R. Daud, S. K., Malek, R. A. and Rahman, R. A. (2012). Optimization of ingredient and processing levels for the production of coconut yoghurt using Response Surface Methodology. Journal of Food Science and Biotechnology, 21 (4): 933 – 940.
[8] Simuang, J., Chiewchan, N. and Tansakul, A. (2004). Effect of fat content and temperature on the apparent viscosity of coconut milk. Journal of Food Engineering, 64: 193-197.
[9] Tansakul, A. and Chaisawang, P. (2006). Thermo physical properties of coconut milk. Journal of Food Engineering, 73: 276-282.
[10] Amarasiri, W. A. and Dissanyake, A. S. (2006). Coconut fat. The Ceylon Medical Journal, 51 (2): 47-51.
[11] Alyaqoubi, S., Abdullah, A., Samudi, M., Abdullah, N., Addai, Z. R. and Musa, K. H. (2015). Study of antioxidant activity and physicochemical properties of coconut milk (Pati santan) in Malaysia. Journal of Chemical and Pharmaceutical Research, 7 (4): 967-973.
[12] Wattanapahu, S., Suwonsichon, T., Jirapakkul, W. and Kasermsumran, S. (2012). Categorization of coconut milk products by their sensory characteristics. Kasetsart J. (Nat. Sci.), 46, 944-954.
[13] PCA (Philippine Coconut Authority) (2014). Coconut processing technologies: Coconut milk, FPDD Guide No. 2, Series 2014, http://www.pca.da.gov.ph/pdf/techno/virgin_coconut_oil.pdf, 2014, (10-1-2015).
[14] Minh, N. P. (2014). Investigation of different factors affecting papaya-coconut milk confectionery processing. International Journal of Multidisciplinary Research and Development, 1 (4): 59-64.
[15] Agarwal, R. K. and Bosco, S. J. D. (2014). Optimization of viscozyme-L. assisted extraction of coconut milk and virgin coconut oil. Asian Journal of Dairy and Food Research, 33 (4): 276-284.
[16] Montgomery, D. C. (2005). Design and analysis of experiments: response surface method and designs. New Jersey: John Wiley and Sons, Inc. pp. 14-108.
[17] Lee, W. C. and Yusof, S. (2006). Optimizing conditions for hot water extraction of banana juice using response surface methodology. Journal of Food Engineering, 75: 473-479.
[18] Nwabueze, T. U. (2010). Basic steps in adapting response surface methodology as mathematical modeling for bioprocess optimization in the food systems. International Journal of Food Science and Technology, 45: 1768-1776.
[19] Meziane, S. (2013). Optimization of oil extraction from olive pomace using response surface methodology. Journal of Food Science and Technology International, 19 (4): 315-322.
[20] Pishgar – Komleh, S. H., Keyhani, A., Mostofi-Sarkari, M. R. and Jafari, A. (2012). Application of response surface methodology for optimization of picker-husker harvesting losses in corn seed. Iranica Journal of Energy and Environment, 3 (2): 134-142.
[21] Shishir, M. R. I., Taip, F. S., Aziz, N. AB., Talib, R. A. and Sarker, Md. S. H. (2016). Optimization of spray drying parameters for pink guava powder using response surface methodology. Food Science and Biotechnology Journal, 25 (2): 461- 468.
[22] A. O. A. C. (2005). Official Methods of Analysis. Association of Official Analytical Chemist, Washington D. C.
[23] Sudamalla, P., Saravanan, P. and Matheswalla, P., Saravanan, P. and Matheswaran, M. (2012). Optimization of operating parameters using response surface methodology for adsorption of crystal violet by activated carbon prepared from mango kernel. Journal of Sustainable Environment Resource, 22 (1): 1-7.
[24] Gupta, K., Verma, M., Jain, P. and Jain, M. (2014). Process optimization for producing cowpea added instant Kheer Mix using Response Surface Methodology. Journal of Nutritional Health and Food Engineering, 1 (5): 30-39.
[25] Jusoh, J. M., Rashid, N. A. and Omar, Z. (2013). Effect of sterilization process on deterioration of bleachability index (DOBI) of crude palm oil (CPO) extracted from different degree of oil palm ripeness. International Journal of Bioscience, Biochemistry and Bioinformatics, 3 (4): 322-327.
[26] Firatiligil-Durmus, E., and Evranuz, O. (2010). Response surface methodology for protein extraction, optimization of red pepper seed (Capsicum frutescens). LWT-Food Science and Technology, 43 (2): 226-231.
[27] Deswal, A., Deora, N. S. and Mishra, H. N. (2013). Optimization of enzymatic production process of oat milk using response surface methodology. Journal of Food Bioprocess Technology, 47: 1144-1153.
[28] Sayyar, S., Abidin, Z. Z., Yunus, R. and Muhammad, A. (2009). Extraction of oil from jatropha seeds- optimization and kinetics. American Journal of Applied Sciences, 6 (7): 1390-1395.
[29] Aidoo, H., Sakyi-Dawson, E., Tano-Debrah, K. and Saali, F. K. (2010). Development and characterization of dehydrated peanut-cowpea milk powder for use as dairy milk substitute in chocolate manufacture. Journal of Food Research International, 43: 79-85.
[30] Meruvanhama, Y. Y. (2012). Evaluation of bambara groundnuts (Vigna substerrenea L.) milk fermented with lactic acid bacteria as a probatic beverage. M.Sc. Dissertation, Department of Food Technology, Cape Peninsula University of Technology.
Author Information
  • Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

  • Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

Cite This Article
  • APA Style

    Victor Ephraim Edem, Aniekpeno Isaac Elijah. (2016). Optimization of Coconut (Cocos nucifera) Milk Extraction Using Response Surface Methodology. International Journal of Nutrition and Food Sciences, 5(6), 384-394. https://doi.org/10.11648/j.ijnfs.20160506.13

    Copy | Download

    ACS Style

    Victor Ephraim Edem; Aniekpeno Isaac Elijah. Optimization of Coconut (Cocos nucifera) Milk Extraction Using Response Surface Methodology. Int. J. Nutr. Food Sci. 2016, 5(6), 384-394. doi: 10.11648/j.ijnfs.20160506.13

    Copy | Download

    AMA Style

    Victor Ephraim Edem, Aniekpeno Isaac Elijah. Optimization of Coconut (Cocos nucifera) Milk Extraction Using Response Surface Methodology. Int J Nutr Food Sci. 2016;5(6):384-394. doi: 10.11648/j.ijnfs.20160506.13

    Copy | Download

  • @article{10.11648/j.ijnfs.20160506.13,
      author = {Victor Ephraim Edem and Aniekpeno Isaac Elijah},
      title = {Optimization of Coconut (Cocos nucifera) Milk Extraction Using Response Surface Methodology},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {6},
      pages = {384-394},
      doi = {10.11648/j.ijnfs.20160506.13},
      url = {https://doi.org/10.11648/j.ijnfs.20160506.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20160506.13},
      abstract = {Coconut milk provides health benefits due to its medium chain fatty acids and is widely utilized in the food industry. However, there seems to be inadequate information on the optimal extraction conditions for coconut milk. In this study, a response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extraction time (X1), extraction temperature (X2) and particle size of coconut meat (X3) for coconut milk extraction. Yield, pH, viscosity and total solid content of coconut milk were evaluated as responses. Regression models were generated and adequacy tested with lack of fit test and coefficient of determination (R2). The results showed that extraction time; extraction temperature and particle size of coconut meat had significant (p˂ 0.05) effects on responses. The R2 for yield, pH, viscosity, and total solid content of coconut milk were 0.9976, 0.7352, 0.6748 and 0.9787 respectively. Optimum extraction time, temperature and particle size of coconut meat with the highest desirability index of 0.797 was 15 min, 40°C and ≤ 1617 µm respectively, while optimum yield, pH, viscosity, and total solid content of coconut milk were estimated at 61.129%, 6.6, 2.85 cp and 16.01% respectively. The experimental results obtained validate the predicted model within the acceptable range of the responses. The results also suggest that the obtained model is acceptable for the maximum milk yield and improved quality consistency.},
     year = {2016}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Optimization of Coconut (Cocos nucifera) Milk Extraction Using Response Surface Methodology
    AU  - Victor Ephraim Edem
    AU  - Aniekpeno Isaac Elijah
    Y1  - 2016/10/18
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160506.13
    DO  - 10.11648/j.ijnfs.20160506.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 384
    EP  - 394
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160506.13
    AB  - Coconut milk provides health benefits due to its medium chain fatty acids and is widely utilized in the food industry. However, there seems to be inadequate information on the optimal extraction conditions for coconut milk. In this study, a response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extraction time (X1), extraction temperature (X2) and particle size of coconut meat (X3) for coconut milk extraction. Yield, pH, viscosity and total solid content of coconut milk were evaluated as responses. Regression models were generated and adequacy tested with lack of fit test and coefficient of determination (R2). The results showed that extraction time; extraction temperature and particle size of coconut meat had significant (p˂ 0.05) effects on responses. The R2 for yield, pH, viscosity, and total solid content of coconut milk were 0.9976, 0.7352, 0.6748 and 0.9787 respectively. Optimum extraction time, temperature and particle size of coconut meat with the highest desirability index of 0.797 was 15 min, 40°C and ≤ 1617 µm respectively, while optimum yield, pH, viscosity, and total solid content of coconut milk were estimated at 61.129%, 6.6, 2.85 cp and 16.01% respectively. The experimental results obtained validate the predicted model within the acceptable range of the responses. The results also suggest that the obtained model is acceptable for the maximum milk yield and improved quality consistency.
    VL  - 5
    IS  - 6
    ER  - 

    Copy | Download

  • Sections