Comparison of hand-squeezing and blending extraction methods on the physicochemical, nutritional, and functional properties of coconut milk

Coconut milk is Sri Lanka’s most widely consumed plant-based staple, valued for its nutritional and functional benefits. This study compared the characteristics of coconut milk extracted using two methods: hand squeezing and mechanical blending, with normal and lukewarm water for the initial and subsequent extractions. The methods included squeezing with normal water (HN1, HN2) and lukewarm water (HL1, HL2), and blending with normal water (BN1, BN2) and lukewarm water (BL1, BL2). We assessed quality parameters using standard analytical techniques. Among all samples, BL1 yielded the highest levels of protein (0.53±0.32 g/100 g), fat (0.81±0.15 g/100 g), ash, total soluble solids (8.53 ± 0.92°Bx), pH (6.23±0.01), and titratable acidity (0.51±0.03%). Lauric acid was the predominant fatty acid in all samples, with BL1 exhibiting the highest levels of lauric (46.20±0.86%) and capric acid (5.98 ± 0.10%). In contrast, BN1 contained higher concentrations of essential fatty acids, particularly linoleic acid (11.72±0.90%). The functional analysis revealed that BN1 also had the highest total phenolic content (153.26±0.51 mg GAE/100 mL), total flavonoids (45.97±12.56 mg QE/mL), and DPPH radical scavenging activity (47.83±2.18%). Both functional and nutritional qualities diminished during the second extraction. In conclusion, using lukewarm water for the initial extraction of coconut milk proved more effective than hand-squeezing at preserving its quality and nutritional value. This study represents the first comprehensive comparative analysis of coconut milk extraction methods in Sri Lanka, offering critical insights into optimizing nutrient retention and functional properties. The findings of this study provide useful information for selecting suitable coconut milk extraction methods for both household and industrial applications.