Physicochemical properties of virgin coconut oil extracted from different processing methods

• Main Authors: Tengku Mansor, Tengku Salwani, Che Man, Yaakob, Mustafa, Shuhaimi, Mohd Jaih, Abdul Afiq, F. K. M., Ku Nurul
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/40969/1/Physicochemical%20properties%20of%20virgin%20coconut%20oil%20extracted%20from%20different%20processing%20methods%20%28p837-p845%29.pdf; http://psasir.upm.edu.my/id/eprint/40969/; http://www.ifrj.upm.edu.my/19%20%2803%29%202012/%288%29%20IFRJ%2019%20%2803%29%202012%20Che%20Man.pdf

Virgin Coconut Oils (VCO) were prepared from fresh-dry (grated coconut route), chilling and thawing, enzymatic and fermentation method in this study. All of the VCO produced conformed physicochemically to the standards established by the Asian and Pacific Coconut Community (APCC) and Codex Alimentar...