Effects of fat content and temperature on the apparent viscosity of coconut milk Original Research Article

The rheological properties of coconut milk with different fat content (15–30%) were studied at a range of temperatures of 70–90 °C. All samples exhibited pseudoplastic behavior with the flow behavior index (n) between 0.756 and 0.923. The effect of temperature on the apparent viscosity was explained by Arrhenius relationship. The Arrhenius parameters, η∞ and Ea, were a function of fat concentration and expressed by power type model. The empirical model obtained from the study could well describe the combined effect of fat content and temperature within the ranges of study. It was concluded from the results that temperature along with the contribution of fat content had significant effect on the rheological property of coconut milk.