Author : Bambang Djatmiko Purwoamidjojo

Summary : The study was conducted to determine the chemical composition and physical properties of coconut milk from nuts of varying maturity, to determine some factors which affect the stability of coconut milk, and to characterize the coconut protein from nuts of varying maturity. The stability of coconut milk from fresh nuts increased with decrease in moisture, protein, sugar, and galactomannan content and with increase in fat, NFE, phospholipid content and total solids. The stability effect of the components was optimum in milk from 11-months nuts of the Bali and Gading varieties and 12-month nuts of the Raja variety. The milk stability from desicated coconuts decreased with increase in drying temperature due to the denaturation of the protein. However, milk stability increased with decrease in moisture, sugar and protein contents and with increase in total solids, NFE and phospholipid content.