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Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitud...

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Main Authors: Abdullah, Zalizawati, Taip, Farah Saleena, Mustapa Kamal, Siti Mazlina, Abdul Rahman, Ribhan Zafira
Format: Article
Language:English
Published: Wiley 2018
Online Access:http://psasir.upm.edu.my/id/eprint/72450/1/Effect%20of%20sodium%20caseinate%20concentration%20and%20sonication%20amplitude%20.pdf
http://psasir.upm.edu.my/id/eprint/72450/
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13773
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spelling my.upm.eprints.724502020-06-11T04:05:17Z http://psasir.upm.edu.my/id/eprint/72450/ Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk Abdullah, Zalizawati Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Abdul Rahman, Ribhan Zafira The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitudes (60%, 80% and 100%). The primary and effective droplet size, viscosity, homogenization efficiency and free fat content of the homogenized emulsion were characterized. Ultrasonic homogenization significantly reduced the average particle size to lower than half of its original size and reached to sub‐micron range size. Increasing the SC concentration positively reduced both the creaming index and free fat content without significant change in apparent viscosity. In this study, the changes in the physical characteristics of the emulsion were more affected by the SC concentration than the amplitude setting percentage. Nevertheless, both parameters were important in the formation of submicron‐sized droplets. Wiley 2018-11 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72450/1/Effect%20of%20sodium%20caseinate%20concentration%20and%20sonication%20amplitude%20.pdf Abdullah, Zalizawati and Taip, Farah Saleena and Mustapa Kamal, Siti Mazlina and Abdul Rahman, Ribhan Zafira (2018) Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk. Journal of Food Processing and Preservation, 42 (11). 13373 - 13379. ISSN 0145-8892; ESSN: 1745-4549 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13773 10.1111/jfpp.13773
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitudes (60%, 80% and 100%). The primary and effective droplet size, viscosity, homogenization efficiency and free fat content of the homogenized emulsion were characterized. Ultrasonic homogenization significantly reduced the average particle size to lower than half of its original size and reached to sub‐micron range size. Increasing the SC concentration positively reduced both the creaming index and free fat content without significant change in apparent viscosity. In this study, the changes in the physical characteristics of the emulsion were more affected by the SC concentration than the amplitude setting percentage. Nevertheless, both parameters were important in the formation of submicron‐sized droplets.
format Article
author Abdullah, Zalizawati
Taip, Farah Saleena
Mustapa Kamal, Siti Mazlina
Abdul Rahman, Ribhan Zafira
spellingShingle Abdullah, Zalizawati
Taip, Farah Saleena
Mustapa Kamal, Siti Mazlina
Abdul Rahman, Ribhan Zafira
Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
author_facet Abdullah, Zalizawati
Taip, Farah Saleena
Mustapa Kamal, Siti Mazlina
Abdul Rahman, Ribhan Zafira
author_sort Abdullah, Zalizawati
title Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
title_short Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
title_full Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
title_fullStr Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
title_full_unstemmed Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
title_sort effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
publisher Wiley
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/72450/1/Effect%20of%20sodium%20caseinate%20concentration%20and%20sonication%20amplitude%20.pdf
http://psasir.upm.edu.my/id/eprint/72450/
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13773
_version_ 1671341087369723904
score 13.211869

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