ArticleJournal of food science and technology2020
Recovery of proteins from coconut milk whey employing ultrafiltration and spray drying.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 24 citations in OpenAlex.
- Plant-based milk powders: technological challenges, nutritional opportunities, and market outlook.BMC chemistry · 2026Review
- Article
- Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk.Food chemistry: X · 2025Article
- Plant-based proteins: clinical and technological importance.Food science and biotechnology · 2024Review
- Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins.Journal of food science and technology · 2024Article
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The coconut whey (CW) (underutilized by-product of virgin coconut oil production, with 2-3% protein) was subjected to ultrafiltration for concentration of protein and sugar removal prior to spray drying. The process parameters of ultrafiltration were standardised with respect to transmembrane flux, protein retention efficiency and removal of sugar by using 300 kDa membrane cut off, feed pH 4 and 2 bar transmembrane pressure at temperature 25 ± 2 °C. The protein content was found to increase in the retentate after ultrafiltration (termed as concentrated coconut whey, CCW) (from 21 to 46%, w/w) and sugar content to reduce (from 59 to 34%, w/w). The color lightness (L*) values of the CW and CCW powders obtained by spray drying were found to be 83.81 ± 0.33 and 80.70 ± 0.47, respectively. Both the samples of coconut protein powders were found to be microbiologically safe having water activity index for CCWP of 0.27 and CWP of 0.26. Carr index values for CCW (32.95) and CW (33.14) powders indicate both of them to have fair flowability. The powders have high potential as new source of protein or as a functional ingredient in the food processing industries.
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