Citation:Nadeeshani, D.L.W.R., Seneviratne, K.N. and Jayathilaka, N. 2015. Determination of Nutrient composition of domestic and commercially available coconut milk preparations, p. 180, In: Proceedings of the International Postgraduate Research Conference 2015 University of Kelaniya, Kelaniya, Sri Lanka, (Abstract), 339 pp.
Date:2015
Abstract:
This study evaluated the nutrient composition of coconut milk (CM) prepared by blending
(pressing) the grated coconut (Cocos nucifera L.) kernel and commercially available
powdered or liquid CM. Nine randomly selected coconuts from ordinary tall coconut trees,
three each from three regions in Kurunegala district were analyzed using standard methods.
First extract (FE) of CM was prepared by blending a mixture of water and grated coconut
kernel 1:1 (w:w) in a household blender. The strained pulp was used similarly, to prepare the
Second Extract (SE). Commercial CM was prepared according to instructions on the
packages. The results are given in Table 1.
