Skimmed coconut milk culture-based fermentation method for production of virgin coconut oil

Application of aerobic fermented skimmed coconut milk culture (SCMC) at varying concentrations (5-25%) was explored to maximize the yield and quality and to minimize the cost, time and energy during the production of virgin coconut oil (VCO) in fermentation process (Fig.9). It was observed that 24 h old SCMC at 10% concentration recorded maximum yield (19.2%) in 19 h fermentation. Individual and interactive effect of type of culture (24 h and 48 h old SCMC) and concentration has significant effect (P<0.001) on yield and non-significant effect on physical (moisture content, viscosity, specific gravity and refractive index) and chemical profile (free fatty acid, peroxide value, acid value, saponification value, iodine value, and total phenolic content)  of VCO. The physico-chemical properties of VCO prepared by using SCMC induced fermentation method met the standards laid out by Food Safety and Standards Authority of India (FSSAI) and Asian and Pacific Coconut Community (APCC).  SCMC is the cheapest alternative which could be useful to induce the fermentation rate during the production of VCO.

Audience Take Away Notes: 

• The fermentation techniques –present applications and future prospects
• Application of different culture for the enhancement of fermentation rate would be helpful to produce the virgin coconut oil at low cost
• The audience could understand the efficiency of culture on fermentation rate
• This study results will expand the area of research in the area of fermentation for oil production
• This is a base line study for understanding the implication of fermentation method on oil quality