Sebatian meruap, ciri fizikokimia dan penilaian sensori tiga jenis santan dalam pasaran Malaysia

Translated title of the contribution: Volatile compounds, physico-chemical characteristics and sensory evaluation of three types of coconut milk in Malaysian market

Research output: Contribution to journalArticle

Abstract

This research was done to compare the volatile compounds profile, physico-chemical characteristics and sensory evaluation between fresh, UHT and powdered coconut milk. Solid phase microextraction method (SPME) was used to extract volatile compounds from samples for analysis using gas chromatography-mass spectrometry (GC-MS). Volatile compounds profile analysis showed that there were seven, four and five volatile compounds in fresh, UHT and powdered coconut milk, respectively. The main volatile compounds in coconut milk were delta-lactones. Fresh coconut milk contains the highest (p<0.05) protein (2.35 ± 0.17%), fat (25.57 ± 1.56%) and ash content (0.82 ± 0.03%), while powdered coconut milk (wet weight) contains the highest (p<0.05) moisture (78.77 ± 0.37%) and carbohydrate (8.06 ± 0.41%) content and lowest (p<0.05) free fatty acid content (0.43 ± 0.03%). The pH of powdered coconut milk (5.90 ± 0.11) was significantly (p<0.05) more acidic compared to that of fresh (6.16 ± 0.02) and UHT coconut milk (6.17 ± 0.04%). Viscosity analysis showed that UHT coconut milk has the highest viscosity due to the addition of carrageenan and was significantly different (p<0.05) from fresh and powdered coconut milk. The colour of UHT and powdered coconut milk were significantly (p<0.05) lighter and whiter compared to that of fresh coconut milk. Sensory evaluation shows that fresh coconut milk has the highest degree of likeness in terms of coconut aroma, off-flavours, overall aroma and overall acceptance. The UHT coconut milk has the highest degree of likeness in terms of colour and viscosity.

Original languageUndefined/Unknown
Pages (from-to)723-731
Number of pages9
JournalSains Malaysiana
Volume43
Issue number5
Publication statusPublished - 2014

Fingerprint

coconut milk
volatile compounds
sensory evaluation
markets
viscosity
odors
color
carrageenan
off flavors
coconuts
lactones
ash content

Keywords

  • Fresh coconut milk
  • Physicochemical characteristics
  • Powdered coconut milk
  • Sensory evaluation
  • UHT coconut milk
  • Volatile compound

ASJC Scopus subject areas

  • General

Cite this

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title = "Sebatian meruap, ciri fizikokimia dan penilaian sensori tiga jenis santan dalam pasaran Malaysia",
abstract = "This research was done to compare the volatile compounds profile, physico-chemical characteristics and sensory evaluation between fresh, UHT and powdered coconut milk. Solid phase microextraction method (SPME) was used to extract volatile compounds from samples for analysis using gas chromatography-mass spectrometry (GC-MS). Volatile compounds profile analysis showed that there were seven, four and five volatile compounds in fresh, UHT and powdered coconut milk, respectively. The main volatile compounds in coconut milk were delta-lactones. Fresh coconut milk contains the highest (p<0.05) protein (2.35 ± 0.17{\%}), fat (25.57 ± 1.56{\%}) and ash content (0.82 ± 0.03{\%}), while powdered coconut milk (wet weight) contains the highest (p<0.05) moisture (78.77 ± 0.37{\%}) and carbohydrate (8.06 ± 0.41{\%}) content and lowest (p<0.05) free fatty acid content (0.43 ± 0.03{\%}). The pH of powdered coconut milk (5.90 ± 0.11) was significantly (p<0.05) more acidic compared to that of fresh (6.16 ± 0.02) and UHT coconut milk (6.17 ± 0.04{\%}). Viscosity analysis showed that UHT coconut milk has the highest viscosity due to the addition of carrageenan and was significantly different (p<0.05) from fresh and powdered coconut milk. The colour of UHT and powdered coconut milk were significantly (p<0.05) lighter and whiter compared to that of fresh coconut milk. Sensory evaluation shows that fresh coconut milk has the highest degree of likeness in terms of coconut aroma, off-flavours, overall aroma and overall acceptance. The UHT coconut milk has the highest degree of likeness in terms of colour and viscosity.",
keywords = "Fresh coconut milk, Physicochemical characteristics, Powdered coconut milk, Sensory evaluation, UHT coconut milk, Volatile compound",
author = "Lim, {Seng Joe} and {Wan Mustapha}, {Wan Aida} and Maskat, {Mohamad Yusof}",
year = "2014",
language = "Undefined/Unknown",
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T1 - Sebatian meruap, ciri fizikokimia dan penilaian sensori tiga jenis santan dalam pasaran Malaysia

AU - Lim, Seng Joe

AU - Wan Mustapha, Wan Aida

AU - Maskat, Mohamad Yusof

PY - 2014

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N2 - This research was done to compare the volatile compounds profile, physico-chemical characteristics and sensory evaluation between fresh, UHT and powdered coconut milk. Solid phase microextraction method (SPME) was used to extract volatile compounds from samples for analysis using gas chromatography-mass spectrometry (GC-MS). Volatile compounds profile analysis showed that there were seven, four and five volatile compounds in fresh, UHT and powdered coconut milk, respectively. The main volatile compounds in coconut milk were delta-lactones. Fresh coconut milk contains the highest (p<0.05) protein (2.35 ± 0.17%), fat (25.57 ± 1.56%) and ash content (0.82 ± 0.03%), while powdered coconut milk (wet weight) contains the highest (p<0.05) moisture (78.77 ± 0.37%) and carbohydrate (8.06 ± 0.41%) content and lowest (p<0.05) free fatty acid content (0.43 ± 0.03%). The pH of powdered coconut milk (5.90 ± 0.11) was significantly (p<0.05) more acidic compared to that of fresh (6.16 ± 0.02) and UHT coconut milk (6.17 ± 0.04%). Viscosity analysis showed that UHT coconut milk has the highest viscosity due to the addition of carrageenan and was significantly different (p<0.05) from fresh and powdered coconut milk. The colour of UHT and powdered coconut milk were significantly (p<0.05) lighter and whiter compared to that of fresh coconut milk. Sensory evaluation shows that fresh coconut milk has the highest degree of likeness in terms of coconut aroma, off-flavours, overall aroma and overall acceptance. The UHT coconut milk has the highest degree of likeness in terms of colour and viscosity.

AB - This research was done to compare the volatile compounds profile, physico-chemical characteristics and sensory evaluation between fresh, UHT and powdered coconut milk. Solid phase microextraction method (SPME) was used to extract volatile compounds from samples for analysis using gas chromatography-mass spectrometry (GC-MS). Volatile compounds profile analysis showed that there were seven, four and five volatile compounds in fresh, UHT and powdered coconut milk, respectively. The main volatile compounds in coconut milk were delta-lactones. Fresh coconut milk contains the highest (p<0.05) protein (2.35 ± 0.17%), fat (25.57 ± 1.56%) and ash content (0.82 ± 0.03%), while powdered coconut milk (wet weight) contains the highest (p<0.05) moisture (78.77 ± 0.37%) and carbohydrate (8.06 ± 0.41%) content and lowest (p<0.05) free fatty acid content (0.43 ± 0.03%). The pH of powdered coconut milk (5.90 ± 0.11) was significantly (p<0.05) more acidic compared to that of fresh (6.16 ± 0.02) and UHT coconut milk (6.17 ± 0.04%). Viscosity analysis showed that UHT coconut milk has the highest viscosity due to the addition of carrageenan and was significantly different (p<0.05) from fresh and powdered coconut milk. The colour of UHT and powdered coconut milk were significantly (p<0.05) lighter and whiter compared to that of fresh coconut milk. Sensory evaluation shows that fresh coconut milk has the highest degree of likeness in terms of coconut aroma, off-flavours, overall aroma and overall acceptance. The UHT coconut milk has the highest degree of likeness in terms of colour and viscosity.

KW - Fresh coconut milk

KW - Physicochemical characteristics

KW - Powdered coconut milk

KW - Sensory evaluation

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VL - 43

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