Volume 9 - Volume 9
PRODUCTION AND CHEMICAL CHEMICAL CHARACTERIZATION OF COCONUT “MILK” AND BABAÇU COCONUT ALMOND MICROCapsules
Abstract
Babassu (Orbignyaphalerata Mart.) Stands out among one of the most important representatives of
Brazilian palm trees. Almond is the most exploited raw material of babassu palm, because it has an
exotic flavor and recognition of its nutritional value, the consumption of almond can extend into
different products such as "babassu coconut milk". Another different way of applying babassu milk
would be in microcapsules to obtain a barrier that would retard chemical reactions with the
surrounding environment, increasing its shelf life. The main objectives of this work were to extract
babassu coconut milk, to produce milk microcapsules and to characterize its physicochemical
compounds of almond, coconut milk, residue (from milk production) and babassu coconut milk
microcapsules.
Paper Details
PaperID: p 5105-5116
Author's Name: Grazielle Luanne Santos de Oliveira, Jucenir dos Santos, Lucas Francelino de Araujo, Iago Hudson da Silva Souza and Alessandra Almeida Castro Pagani
Volume: Volume 9
Issues: Volume 9
Keywords: Babassu; Babassu coconut milk; Microcapsules.
Year: 2019
Month: December
Pages: 5105-5116