Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar

In this study, the effect of surfactant (Tween 20) and freeze-thaw (FT) stability on coconut milk (CM) emulsions was studied. The objectives were to determine the physical properties and stability of coconut milk emulsions after FT cycle. The study was done by analyzing the CM emulsions in term of v...

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Main Author:	Abu Bakar, Nur Zainatul Fekehah
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2013
Subjects:	Organic chemistry Fruit and fruit culture Food processing and manufacture
Online Access:	http://ir.uitm.edu.my/id/eprint/9655/ http://ir.uitm.edu.my/id/eprint/9655/1/PPb_NUR%20ZAINATUL%20FEKEHAH%20ABU%20BAKAR%20AS%2013_5%201.pdf

id	uitm-9655
recordtype	eprints
spelling	uitm-96552017-02-24T06:39:06Z http://ir.uitm.edu.my/id/eprint/9655/ Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar Abu Bakar, Nur Zainatul Fekehah Organic chemistry Fruit and fruit culture Food processing and manufacture In this study, the effect of surfactant (Tween 20) and freeze-thaw (FT) stability on coconut milk (CM) emulsions was studied. The objectives were to determine the physical properties and stability of coconut milk emulsions after FT cycle. The study was done by analyzing the CM emulsions in term of viscosity, colour, droplet size and creaming index (CI%). In this study, four types of CM emulsions were prepared which are Blank (fresh coconut milk without addition of Tween 20 and without undergone homogenization process), Homogenized Coconut Milk (H CM), Homogenized Coconut Milk + 0.5% Tween 20 (H CM + 0.5% T20) and Homogenized Coconut Milk + 1.0% Tween 20 (H CM + 1.0% T20). For all analysis, the CM emulsions was analyzed every 4 consecutive days within 16 days. The analysis was carried out after freeze-thaw cycle 1 (FT-C1) and freeze-thaw cycle 2 (FT-C2). The results showed that H CM + 1.0% T20 were the most stable emulsions. For creaming index (CI%), Blank showed the highest creaming index, while H CM + 1.0% T20 showed the lowest creaming index. Low viscosity (LV) Brookfield viscometer was used to determine the viscosity of CM emulsions. The results showed that H CM + 1.0% T20 at FT-C1 had the highest viscosity. For colour analysis, the results showed that H CM +1.0% T20 was lightest in colour compared to HCM + 0.5% T20 and the one without addition of Tween 20. As the day of storage increased, the lightness of all CM emulsions decreased. For every analysis, CM emulsions subjected to FT-C2 was unstable as it pocess larger droplet size, oiling off, low viscosity and decrease in lightness Faculty of Applied Sciences 2013 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/9655/1/PPb_NUR%20ZAINATUL%20FEKEHAH%20ABU%20BAKAR%20AS%2013_5%201.pdf Abu Bakar, Nur Zainatul Fekehah (2013) Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Organic chemistry Fruit and fruit culture Food processing and manufacture
spellingShingle	Organic chemistry Fruit and fruit culture Food processing and manufacture Abu Bakar, Nur Zainatul Fekehah Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar
description	In this study, the effect of surfactant (Tween 20) and freeze-thaw (FT) stability on coconut milk (CM) emulsions was studied. The objectives were to determine the physical properties and stability of coconut milk emulsions after FT cycle. The study was done by analyzing the CM emulsions in term of viscosity, colour, droplet size and creaming index (CI%). In this study, four types of CM emulsions were prepared which are Blank (fresh coconut milk without addition of Tween 20 and without undergone homogenization process), Homogenized Coconut Milk (H CM), Homogenized Coconut Milk + 0.5% Tween 20 (H CM + 0.5% T20) and Homogenized Coconut Milk + 1.0% Tween 20 (H CM + 1.0% T20). For all analysis, the CM emulsions was analyzed every 4 consecutive days within 16 days. The analysis was carried out after freeze-thaw cycle 1 (FT-C1) and freeze-thaw cycle 2 (FT-C2). The results showed that H CM + 1.0% T20 were the most stable emulsions. For creaming index (CI%), Blank showed the highest creaming index, while H CM + 1.0% T20 showed the lowest creaming index. Low viscosity (LV) Brookfield viscometer was used to determine the viscosity of CM emulsions. The results showed that H CM + 1.0% T20 at FT-C1 had the highest viscosity. For colour analysis, the results showed that H CM +1.0% T20 was lightest in colour compared to HCM + 0.5% T20 and the one without addition of Tween 20. As the day of storage increased, the lightness of all CM emulsions decreased. For every analysis, CM emulsions subjected to FT-C2 was unstable as it pocess larger droplet size, oiling off, low viscosity and decrease in lightness
format	Student Project
author	Abu Bakar, Nur Zainatul Fekehah
author_facet	Abu Bakar, Nur Zainatul Fekehah
author_sort	Abu Bakar, Nur Zainatul Fekehah
title	Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar
title_short	Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar
title_full	Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar
title_fullStr	Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar
title_full_unstemmed	Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar
title_sort	effect of surfactant and freeze-thaw stability on coconut milk emulsions / nur zainatul fekehah abu bakar
publisher	Faculty of Applied Sciences
publishDate	2013
url	http://ir.uitm.edu.my/id/eprint/9655/ http://ir.uitm.edu.my/id/eprint/9655/1/PPb_NUR%20ZAINATUL%20FEKEHAH%20ABU%20BAKAR%20AS%2013_5%201.pdf
first_indexed	2023-09-18T22:47:44Z
last_indexed	2023-09-18T22:47:44Z
_version_	1777417338058964992

Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar

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