Application of Biotechnological Processing for Value Added Products from Fresh Coconuts

Coconut oil and its products have a greater role to play in the fast developing
functional foods sector particularly baby foods, nutraceutical, pharmaceuticals,
etc. Coconut milk is an emulsion which is stabilized by naturally occurring
proteins. The coconut milk was extracted, treated with enzyme (protease) of
different concentrations and centrifuged, in order to separate into coconut cream
and aqueous phases. Subsequently, coconut cream was subjected to chilling
(different temperatures) and thawing to ambient temperature followed by
centrifugation to obtain a clear virgin coconut oil (VCO). Combination of
treatments of coconut milk emulsion has resulted in highest yield of 94.5%. Large
scale trails were carried out for the production of VCO. This process was
patented and technology has been transferred to over 12 industries till date.
Differential partitioning of proteins and fat in coconut milk whey was
studied using five different PEG (Mol Wt. 6000)/salt aqueous two phase systems.
Coconut milk whey, which contains proteins (4-5%), is one of the major
by-products during production of virgin coconut oil in aqueous extraction. These
proteins were recovered in powder form by centrifugation followed by spray
drying. The grinding characteristics of coconut fiber were evaluated by
calculating work index as well as Bond’s, Kick’s and Rittinger’s constants.
Enzymatic treatments and the effect of particle size (200-850 μm) on hydration
properties and fat absorption capacity of coconut dietary fiber are studied.
Process for the production of coconut spread (mature coconut water concentrate)
and also for coconut beverage (solid and liquid endosperm) were developed.