Influence of skimmed coconut milk starter on the fermentation rate and biochemical quality attributes of virgin coconut oil

Virgin coconut oil (VCO) is renowned for its numerous health benefits and widespread culinary applications. Fermentation is one of the simplest cold press methods used for the production of VCO. However, the longer fermentation time affects the scale ability and VCO quality. To enhance its production process and improve overall product quality, this study investigates the impact of using aerobic fermented skimmed coconut milk starter (SCMS) at different concentrations of the culture (5-15%) to maximize the yield and quality and minimize the cost, time, and energy during the production of virgin coconut oil (VCO) in fermentation process. It was observed that 24-h-old SCMS at 10% concentration recorded a maximum yield (19.2%) in the 19-h fermentation process. Individual and interactive effects of culture type (24-h and 48-h fermented SCMS) and its concentration significantly affect yield; however, its effects 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 the resultant VCO remain insignificant. The physicochemical properties of VCO prepared to utilize the SCMS-induced fermentation method confirmed the standards stipulated by the Food Safety and Standards Authority of India (FSSAI) and Asian and Pacific Coconut Community (APCC). SCMS is the cheapest alternative that could be exploited to enhance the fermentation rate during the production of VCO.