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Hani Putranto
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Some Functional Properties of Blondo-Calcium Mix Hani Putranto; Slamet Sudarmadji
Indonesian Food and Nutrition Progress Vol 1, No 1 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1165.723 KB) | DOI: 10.22146/jifnp.3

Abstract

Blondo is a solid residue of the wet coconut milk oil extraction process. The oil extraction from coconut milk, which is facilitated by adding Ca2SO4, produced blondo-calcium mix residue. This residue was studied for its stability as a high protein food ingredient. Blondo-calcium mix contains 77.6% protein with water retention capacity of 2 ml water/g (less than skim milk powder but greater than casein) and oil retention similar to those of skim milk powder or casein. The emulsion capacity of blondo-calcium mix was slightly lower (70%) than that of skim milk powder or casein at pH 6 and 8 but slightly higher at pH 2 and 10. The emulsion stability of blondo-calcium was lowest at pH 4 and 6, but highest at pH 2. Blondo-calcium mix is probably best to be used in a low pH food emulsion system (such as in non-dairy yogurt)
Co-Authors Slamet Sudarmadji