Asian Journal of Dairy and Food Research, volume 33 issue 4 (december 2014) : 276-284


Ravindra Kumar Agarwal*, S. John Don Bosco
1Department of Food Science and Technology, Pondicherry University, Puducherry, 605 014, India
Cite article:- Agarwal* Kumar Ravindra, Bosco Don John S. (2023). OPTIMIZATION OF VISCOZYME-L ASSISTED EXTRACTION OF COCONUT MILK AND VIRGIN COCONUT OIL. Asian Journal of Dairy and Food Research. 33(4): 276-284. doi: 10.5958/0976-0563.2014.00617.4.
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
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