Effects of Coconut Testa on the Quality of Virgin Coconut Oil Produced by Wet Processing

© 2017, Dept. of JCCOA. All right reserved. Coconut testa should be removed at first to get the white coconut kernel in the wet processing to produce virgin coconut oil. However, some residual testa would influence the final product. This study was aimed to investigate the effects of adding testa syrup on acid value, peroxide value and iodine value of virgin coconut oil produced by wet processing. The results indicated that adding different amounts of testa syrup could significantly increase acid value, peroxide value and iodine value of VCO. When the adding amount of testa syrup was 95%, the acid value and peroxide value of the oil reached the peak and had significant difference compared with those value of the VCO produced by coconut milk added 105% testa syrup (P>0.05). The article also determined the effects of the addition of tannic acid and the inactivation of testa on quality of VCO. The results indicated that effect of testa on VCO was related with tannic acid and lipase in the raw material.