Effect of Drying Temperature on Quality of Virgin Coconut Oil Produced by Fermentation Method

The impact of drying temperature of 40 f C, 45 f C and 50 f C in the quality of virgin coconut oil produced by fermentation method was studied. Virgin coconut oil was recovered from coconut milk extracted from grated coconut with coconut water in the ratio 1: 1 and water in the ratio 1: 1 and 1: 2 which was kept for 24, 36 and 48 hours for fermentation. The drying temperature of 50f C was effective in bringing higher oil recovery, superior odour and taste. The oil recovered from coconut milk extracted with water in the ratio 1: 1 which was kept for fermentation for 36 hours and 48 hours was higher while the odour and taste was superior when fermented for 36 hours. The moisture, free fatty acid as well as the total phenolic content did not make any significant change at different temperatures.