Food Process Engineering in a Changing World - 11th International ...

lower foaming capacity but higher stability than FGP and egg white. The collapse of foams
produced by FP and egg white occurred in shorter time, probably because of greater
concentration of protein in the FD, resulting in smaller bubbles and higher viscosity [4].
Table 2. Fatty acid composition of coconut lipids
Fatty Caproic Caprylic Capric Lauric Myristic Palmitic Stearic Oleic Linoleic
acid (C6) (C8) (C10) (C12) (C14) (C16) (C18) (C18:1) (C18:2)
% 0.97 5.10 3.58 38.05 20.10 15.20 2.35 12.52 2.13
For emulsifying capacity, the volumes of oil to cause inversion of the emulsion were 72.7
mL/g (dry basis), 19.17 mL/g, 28.9 mL/g and 28.3 mL/g, respectively for FP, egg yolk, FD and
DFD. The lipids showed no influence in this property, which indicates that the responsible for
emulsifying capacity in this system are proteins, that can be influenced by many factors such as
type of protein, pH, ionic strength, temperature, protein concentration and solubility [4, 5]. Ice
cream. The product made with FD showed 28.36% of overrun and addition of DFD, 17.15% of
overrun. Low values for overrun resulted of lab scale ice cream maker used to process. The
results showed that without lipids a reduction of the overrun value (11%) occurred. When FP
was used in ice cream formulation, the overrun was higher than with FD and DFD and similar
to umbu ice cream milk-based (data no shown). The hardness of ice cream made with FD was
51% lower than that made with DFD, so there is a reverse relation between fat content and
hardness. Meltdown showed small differences. The half life time was 48.9 and 45.86 min for
FD and DFD, respectively.
CONCLUSION
Green coconut pulp has foaming and emulsifying capacities that can be used for production of
ice cream, even at low pH values. As FP is almost tasteless and odorless, it is appropriate to
formulate ice cream-like products. Medium chain fatty acids predominate in coconut oil,
mainly lauric acid. The lipids had more influence on foaming capacity, overrun and hardness
than in emulsifying capacity and meltdown. There are potential applications of green coconut
pulp as milk, fat and emulsifier replacer in ice cream and other products, e.g., bakery. It is a
healthy, sustainable and economical alternative to countries that are producers of this crop.
REFERENCES
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with -carragean on Storage Quality of Vanilla Ice Cream. Food Science and Technology, 41, 816-1827.
[2] Roland, A. M.; Phillips, L. G.; Boor, K. J. 1999. Effects of Fat Content on the Sensory Properties, Melting, Color
and Hardness of Ice Cream. Journal of Dairy Science, 82(1), 32-38.
[3] Aragão, W. M.; Cruz, E. M. de O; Tavares, M.; Ribeiro, F. E.; Tupinambá, E. de A.; Pimentel, S. A. &
Takemoto,E. 2004. Teor de Gordura e Composição de Ácidos Graxos em Polpa de Frutos de Coqueiro Anão em
Diferentes Idades de Maturação. Revista do Instituto Adolfo Lutz, 63(2), 159-167.
[4] Damodaran S. 2008. Amino Acids, Peptides and Proteins. In: Damodaran S.; Parkin K. L. & Fennema O.R. (Eds.).
Fennema’s Food Chemistry, 4th ed. CRC Press Taylor & Francis Group, Boca Raton, Florida, USA. p.1144.
[5] Kwon, K. S. & Rhee, K. C. 1996. Emulsifyng Capacity of Coconut Proteins as a Function of Salt, Phosphate, and
Temperature. JAOCS, 73(12) 1669-1673.
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