Evaluation of pretreatment on osmo-dried coconut properties and its impact on quinoa dessert

Jariyawaranugoon, Usamas

doi:10.26656/fr.2017.2(3).025

Cited by 5 publications

(3 citation statements)

References 15 publications

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“…In this study, pH was slightly higher, which could be due to the addition of coconut meat into the coconut water. The pH value of osmo-dried coconut slices or coconut meat was in the range of 6.32-6.67 but that in coconut sap was slightly higher (7.47) than in our research [35,36]. An increase in pH value with maturity stages was in agreement with Mahayothee et al and Tan et al [28,34].…”

Section: Resultssupporting

confidence: 91%

Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

Azra¹,

Setiawan²,

Nasution³

et al. 2021

Foods and Raw Materials

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Introduction. Coconut water is rich in nutrients and biologically-active compounds. However, it has a short shelf life that can be prolonged by freeze drying. The purpose of this study was to analyze the physicochemical and sensory characteristics of fresh and powdered coconut drinks. Study objects and methods. The experiments included eight samples, namely fresh and powdered coconut drinks obtained from coconuts of different varieties (tall and hybrid) and maturity stages (4 and 6 m.o.). The samples were analyzed for nutrient content (ash, protein, fat, total carbohydrate, and fibre), physicochemical properties (titratable acidity, pH, viscosity, total soluble solids, turbidity, water activity, and browning index), and sensory characteristics (color, aroma, taste, texture, and overall acceptance). Results and discussion. The results obtained showed that there were significant differences among the coconut drinks of different varieties and maturity stages. They differed in nutrient content, pH value, titratable acidity, viscosity, and water activity. Meanwhile, the aroma, taste, and overall acceptance scores of all the samples were not significantly different. The powdered drink from 6 m.o. hybrid coconut was selected as the optimal sample due to its good sensory and physicochemical attributes. These attributes were similar to those of the fresh coconut drink. Conclusion. The powdered drink from 6 m.o. hybrid coconut obtained by freeze drying could be considered as an alternative healthy drink with good quality characteristics.

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Section: Resultssupporting

confidence: 91%

Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

Azra¹,

Setiawan²,

Nasution³

et al. 2021

Foods and Raw Materials

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show abstract

“…Therefore, the evaluation of its storability is important. These factors influence rapid changes in physical and chemical quality, such as a decrease in crispness, an increase in darkness and a change in smell flavor, which all affect consumer acceptability [2,3]. As a consequence, dried fruit must be prepared with sulfur dioxide and packaged in opaque packaging to prevent both enzymatic and non-enzymatic browning reactions during drying and storage [4], in addition to being placed in opaque packaging to preserve the color, texture and flavor.…”

Section: Introductionmentioning

confidence: 99%

Kinetic Modeling of Quality Changes and Shelf Life Prediction of Dried Coconut Chips

et al. 2022

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The color, texture and rancidity of dried fruit are critical parameters to control for consumer acceptance. The goal of this research was to investigate the kinetics of color parameter changes and texture in terms of the crispness and peroxide value (PV) of dried coconut chips by using zero-, first- and second-order kinetic reactions during storage at different temperatures, as well as shelf life prediction using the accelerated method. The outcomes demonstrated that the zero-order kinetic reaction was appropriate to describe the change in color, crispness and PV of dried coconut chips during storage (R2 = 0.9690–0.9899). The rancidity had a higher correlation than the texture and color changes used to assign the quality essence. The activation energy (Ea) for the PV change was 11.83 kJ/mol. Therefore, the shelf life expectancy of the dried coconut chips was estimated to be 144, 128 and 115 days at 35, 45 and 55 ∘C, respectively. Meanwhile, the shelf life of products stored at ambient temperature was 159 days, and those products were stored in the refrigerator for 194 days. The findings provide retailers and consumers the ability to choose the ideal temperature and storage time for dried coconut chips in order to ensure the product’s quality.

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“…Conventional drying methodsare used to reduce the moisture and dry the coconut for future use. However, the methods may induce undesirable characteristics to the dried product like shrinkage, toughening of thesurface, and colour changes, which have been reported to in uence consumer acceptance (Jariyawaranugoon 2018). The idea of using the solar dryer has proved to be comparatively inexpensive and effective for the drying process.…”

Section: Introductionmentioning

confidence: 99%

Experimental Study of Solar Dryer with Thermal Energy Storage System for Drying of Agro Products

Govindan¹,

Sattanathan²,

Muthukannan³

et al. 2021

Preprint

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The drying of food products is an essential step in the preservation ofcrops and agricultural by-products that serve as raw materials for numerous end applications. Solar drying with Phase Change Material (PCM) is an efficient low-energy consumption processin the post-reapingstage, reducing food deterioration. A customized solar dryer setup was assembled usingCudappah (black) stones as the baseof the drying chamber to facilitate the absorption of solar energy on its surface. Theorganic paraffin wax, with a melting point of 60℃,was used as PCM in the solar dryer. The novelty of the study is the application of a PCMin asolar dryer to improve the effectiveness of drying and decrease the absolute drying period and the microbial content in the dried food products. The study compared the drying characteristics between open sun drying, solar dryingwithout and with PCM (100 and 200 grams). The fabricated setup was utilised for drying coconut using a PCM-based solar drying method.The coconut was dried from an initial moisture content of 55.5% to a final moisture content of about 9%. The prototype dryer modelminimized the use ofthe workforce,avoided improper drying,and decreased the absolute drying time. A Total Plate Count (TPC) test was conducted to characterize the microbial content in the dried coconut.The microbial count decreased with the use of 200 g PCM as the use of PCM retained the heat for a longer time in the chamber. The drying time of the coconut was decreased by about 28 and 52 hours by installing of about 100 and 200g of PCM respectively. The drying time of the coconut decreased with an increase in the amount of PCM in the solar dryer. The sensory characteristics like colour, taste, flavour, quality, and texture of the solar-dried coconut sample were superiorto the sun-dried coconut sample.

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Evaluation of pretreatment on osmo-dried coconut properties and its impact on quinoa dessert

Cited by 5 publications

References 15 publications

Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

Kinetic Modeling of Quality Changes and Shelf Life Prediction of Dried Coconut Chips

Experimental Study of Solar Dryer with Thermal Energy Storage System for Drying of Agro Products

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