DOI: 10.5958/0976-0563.2014.00617.4    | Article Id: DR-895 | Page : 276-284
Ravindra Kumar Agarwal* and S. John Don Bosco agarwalravi.ibt13@gmail.com
Address : Department of Food Science and Technology, Pondicherry University, Puducherry, 605 014, India


The present work aimed to optimize the extraction of milk and oil from coconut by an aqueous enzymatic extraction process using the enzyme Viscozyme-L. The combine effect of grinding time (2-4min), amount of Viscozyme-L (60-180FBGU) and incubation time (2-7h), were optimized using Response Surface Methodology. The selected method provides the best yield of coconut milk (73.88±0.5%, w/w) and Virgin Coconut Oil (21.57±0.4%, w/w) with percentage recovery of oil was 86.14% of fat present in the fresh coconut kernel at grinding time (3min), the amount of enzyme (120FBGU) and incubation time (4.5h). The experimental results were significantly (P


Aqueous enzymatic extraction Coconut milk Optimization Virgin coconut oil               Viscozyme-L


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